INGREDIENTS
3 chopped celery ribs
1 cup sliced carrots
1 cup onion, diced
Saute for 5 minutes
Stir in:
3- 14.5 oz. cans of chicken broth
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
Bring to a boil, then reduce to simmer.
Stir in 3 cups of cubed chicken breast.
Combine: 1 2/3 cup of reduced fat biscuit mix and 2/3 cup of skim milk.
Drop by tablespoonfuls onto the simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted into the dumplings comes out clean.
METHOD
I’ll make up for my tardiness by getting started right away.You need to chop 1 cup of carrots and 3 ribs of celery.
Helpful hint: I cut my carrots in half length-wise and set them cut side against the board so that they don’t roll around while I chop.
Saute the carrots and celery in a little non-stick cooking spray for 5 minutes.
Add broth, poultry seasoning, and pepper and bring to a boil, then reduce to simmering.
You need 3 cups of cooked, cubed chicken breast. I probably should’ve began this post with instructing you to cook the chicken. So, if you haven’t cooked the chicken yet, get cookin’! I cooked this chicken in the morning and stuck it in the fridge.
Add the chicken to the simmering broth.
Stir 1 2/3 cup of reduced fat biscuit mix with 2/3 cup of skim milk.
Now drop those lil’ dumplins by tablespoonfuls onto the simmering broth. I made these a little big…I was hurrying to get dinner on the table!
Cover and simmer for 10-15 minutes until a toothpick inserted into the dumplings comes out clean. It should look about like this when it’s ready.
The finished product
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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