CHICKEN & DUMPLINGS 4WW POINTS PLUS
- Number of Servings: 12
Ingredients
Directions
BOILED CHOPPED CHICKEN REMOVED FROM BONES,CHICKEN BROTH FROM COOKED CHICKEN,CARROTS,ONIONS,REFRIGERATED BISCUIT DOUGH,SEASONINGS,WATER
ADD RAW CHICKEN, VEGGIES, AND SEASONINGS TO WATER. BOIL UNTIL CHICKEN IS DONE. COOL CHICKEN, SAVE BROTH. SEPARATE CHICKEN FROM BONES AND CHOP INTO SMALL PIECES. BRING BROTH AND VEGGIES BACK TO BOIL....TEAR EACH BISCUIT INTO 4 OR 5 PIECES AND ADD TO BOILING BROTH. COOK UNTIL DUMPLINGS ARE DONE, AND BROTH HAS THICKENED.(ABOUT 15 MIN) ADD CHICKEN BACK TO PAN, COOK 5 MIN AND SERVE!
Serving Size: MAKES 12 1CUP SERVINGS
Number of Servings: 12
Recipe submitted by SparkPeople user ZELLYBEAR.
Serving Size: MAKES 12 1CUP SERVINGS
Number of Servings: 12
Recipe submitted by SparkPeople user ZELLYBEAR.
Nutritional Info Amount Per Serving
- Calories: 161.0
- Total Fat: 2.2 g
- Cholesterol: 29.3 mg
- Sodium: 589.2 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 1.3 g
- Protein: 13.8 g
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