Chicken and Dumpling soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 137.4
- Total Fat: 4.0 g
- Cholesterol: 11.2 mg
- Sodium: 730.5 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 2.0 g
- Protein: 5.9 g
View full nutritional breakdown of Chicken and Dumpling soup calories by ingredient
Number of Servings: 8
Ingredients
-
3/4 pound boneless skinless chicken breasts, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
2 tsp olive oil
1/4 c. flour
4 c. reduced sodium checkin broth-divided
1 c. water
2 c. frozen French cut green beans
1 1/2 c. sliced onions
1 c. coarsely shredded carrots
1/4 tsp. dried marjoram
1 c. reduced fat biscuit/baking mix
1/4 c. shredded reduced fat cheddar cheese
1/3 c. fat free milk
Directions
1. Sprinkle chicken with salt and pepper. In a non-stick skillet, saute chicken in oil until browned and no longer pink.
2. In a large saucepan, combine flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add the beans, onions, carrots, marjoram and chicken. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
3. MEanwhile, in a small bowl, combine the biscuit mix, and cheese. Stir in milk just until moistened. Drop batter in 12 mounds onto simmer soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. (Do not life the cover while simmering.)
Number of Servings: 8
Recipe submitted by SparkPeople user WEIMDOG2.
2. In a large saucepan, combine flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add the beans, onions, carrots, marjoram and chicken. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
3. MEanwhile, in a small bowl, combine the biscuit mix, and cheese. Stir in milk just until moistened. Drop batter in 12 mounds onto simmer soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. (Do not life the cover while simmering.)
Number of Servings: 8
Recipe submitted by SparkPeople user WEIMDOG2.