Chicken and Dumplings Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 297.2
- Total Fat: 10.3 g
- Cholesterol: 60.1 mg
- Sodium: 786.8 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 3.0 g
- Protein: 27.3 g
View full nutritional breakdown of Chicken and Dumplings Soup calories by ingredient
Introduction
This was so delicious and easy to make. You can substitute low-sodium dumplings (from scratch) for the pillsbury crescent rolls. This was so delicious and easy to make. You can substitute low-sodium dumplings (from scratch) for the pillsbury crescent rolls.Number of Servings: 8
Ingredients
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3 boneless/skinless chicken breasts
1 large onion
3 cloves garlic
2 cups chopped celery
2 cups chopped carrots
1 cup sliced baby bella mushrooms
1 can (10.75oz) Campbell's low sodium Cream of Mushroom Soup
3 cans (14oz) Swanson low sodium/fat free Chicken Broth
1 can Pillsbury Crescent Rolls
Directions
Place chicken broth in a large pot and put on high heat until boiling. Cut chicken into bite-sized cubes and boil in broth until cooked. Add all vegetables and any seasoning (salt/pepper/etc). Boil with lid on until vegetables are soft (about 20 mins.). Add Cream of Mushroom soup and stir until dissolved. Cut crescent rolls into bit-sized pieces and drop into soup. DO NOT STIR! This will break up the dumplings. Lift the pot occasionally and swirl it. Simmer for about 10-15mins. with lid on.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEEWEEZ.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEEWEEZ.
Member Ratings For This Recipe
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NEWBIEBAIT
