Homemade Chicken Soup with Dumplings (northern style)

all or part of a whole rotisserie chicken, and flavor
chopped onions to taste
chopped celery to taste
sliced carrots to taste
sliced mushrooms to taste
chicken broth or bullion cubes chicken or veggie

*the rice is optional, I copied the nutrition info below without it for comparison

For dumplings:
2 cups bisquik (heart healthy if you can, this is with regular)
2/3 cups skim milk

Makes 6-8 healthy portions, of one and a half-two cup soup and one LARGE dumpling

Fill a large pot with enough water (with bullion) or broth to cover whole chicken. Less water, or more, will change consistency but not caloric value, so do it your way. Do not remove skin or bones yet for fullest flavor. One it has boiled they will come apart much easier and add flavor. Boil chicken until falling off the bone, then remove any bits of skin or bones from the pot.
Add onions, celery, carrots and mushrooms with any personal seasonings if desired (garlic powder, parsley, whatever)
Continue to simmer with a steady low bubble while making dumplings
Dumplings: mix 2 cups bisquik baking mix (healthy heart if you can, I didn't have any so this is calculated with the classic mix); with 2/3 cup skim milk.
When veggies are almost cooked, drop spoonfuls onto boiling soup, reduce heat and cook uncovered for 10 minutes, then cover for 10 minutes longer.
Serve and enjoy--warning, the inside of these fluffy dumplings will be very HOT so watch out with little ones.
STATS:
6 Servings

Amount Per Serving without rice
Calories 166.3
Total Fat 5.5 g
Saturated Fat 2.1 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 2.7 g
Cholesterol 50.6 mg
Sodium 1,128.3 mg
Potassium 877.7 mg
Total Carbohydrate 9.1 g
Dietary Fiber 2.4 g
Sugars 3.2 g
Protein 15.8 g


Number of Servings: 6

Recipe submitted by SparkPeople user BRENDAPINSON.