Chicken n Dumplins

8.5 cups water
2 chicken breasts
12 baby carrots
1 cup frozen peas
1 medium onion
1 large turnip
1.5 cups flour (self rising)
1/4 cup wheat flour
2 cups nonfat milk
salt and pepper to taste
I also substitute the recipe below for cream of chicken soup (so add approx 30 calories to each serving and NOFAT!)





Cream Soup Mix
2 cups nonfat dry milk powder
3/4 cup cornstarch
1/4 cup reduced sodium chicken bouillon granules
1 tsp onion powder
1/2 tsp dried basil
1/2 tsp dries thyme
1/4 tsp pepper
In a large bowl, combine all ingredients. Store in an airtight container.
For a condensed cream soup substitute: Whisk 1/3 cup mix and 1 1/4 cups water in a small saucepan until smooth. Bring to boil over medium heat. Cook and stir for 2 minutes or until thickened. Cool. Use as a substitute for one 10 3/4 ounce can of condensed cream of chicken, celery or mushroom soup.

Nutrition Info: 1/3 cup mix equals 149 calories, 1g fat (0 sat fat), 5mg cholesterol, 168mg sodium, 25g carb, 0 fiber, 10g protein.

Boil chicken completely. Add cubed carrots, turnip, and onion. Mix flour, wheat flour, oil and nonfat milk together. Dough should be wet. Set aside. Pour "cream of soup mixture" into bowl and combine with cool water to mix corn starch. Add to soup. Drop tsp full of dough into pot at a time. Cook until dumplins are firm and turnips and carrots are soft. Then add peas

Number of Servings: 6

Recipe submitted by SparkPeople user JULIEABLES.