Thick and Hearty Chicken and Dumplings

This recipe is great for those days when you need some good old comfort food!





1lb Boneless skinless chicken breast
4 cups Swanson Chicken Broth
8 Baby Carrots, Chopped
1 Celery Stalk, Chopped
1 Medium Onion, Chopped
2 Idaho Potatoes, Chopped
3 Cloves of Garlic, Grated
Dried Parsley
Salt
Pepper
Poultry Seasoning
Cooking Spray
about 1/4 Cup Flour
1/2 Cup Milk
Water
Can Of Refrigderated Buttermilk Biscuits

spray bottom of soup pan with cooking spray, Season chicken with poultry seasoning and cut into long strips (helps fasten the cooking time), while pot heats up. Place chicken in pot let brown and cook fully. (chop all veggies at this time) take out chicken and place to the side. add chopped veggies, let cook down until onions are almost see through. Add the Chicken broth and chicken back into the bowl, let simmer for 5 to 10 mins. meanwhile mix together flour and some water until thick constistency no lumps. take out chicken and shred. put it back into the pot. add the flour mixture to soup until soups appears thick, then add milk, stir. Salt and Pepper to taste. Cut each biscuit into fours and add to soup. Let simmer until biscuits are done.

I used regular broth because its what I had on hand, next time I would use low sodium. I added a light salad on the side with this too. If it gets too thick just add a little more water.

Number of Servings: 12

Recipe submitted by SparkPeople user JESSW14.