Is there anything more comforting than home-cooked chicken and dumplings? Try this easy recipe. It’s nutritious and filling.
Brought to you by Holly Clegg and Eating Well Through Cancer.
1 cup chopped onion
1 cup chopped carrots
1/2 teaspoon minced garlic
1/4 cup all-purpose flour
1/2 teaspoon dried thyme leaves
6 cups chicken broth
2 cups cooked, diced, skinless Rotessire chicken breast
Salt and pepper to taste
2 cups biscuit baking mix
2/3 cup skim milk
In large nonstick pot coated with nonstick cooking spray, sauté onion, carrots, and garlic over medium heat 5-7 minutes or until tender. Stir in the flour and thyme.
Gradually add broth; bring to boil. Add chicken.
In bowl, stir together biscuit baking mix and milk. Drop by spoonfuls into boiling broth. Return to boil, reduce heat, and cook, covered for 15-20 minutes or until dumplings are done. Season with salt and pepper (if using). If soup is too thick, add more chicken broth.
Makes 8-10 servings.
Per serving: 235 calories, 6 g fat, 28 g carbohydrates, 16 g protein, 2 g dietary fiber, and 815 mg sodium.