CHICKEN & DUMPLINGS - LIGHT VERSION

Chicken & Dumplings - Light Version image

Provided by Daily Inspiration S

Categories Chicken

Time 1h5m

Number Of Ingredients 14

4 c water or low-sodium/fat chicken broth
1 small onion, cut into wedges
1 small carrot, cut into 4 pieces
1 small stalk celery, cut into 4 pieces
1/2 tsp salt
1/4 tsp pepper
2 whole boneless skinless chicken breasts, cut into large bite-size pieces
1 1/2 c cake flour or a.p. flour
1 1/2 tsp baking powder
1/2 tsp salt
2 Tbsp shortening or butter
2/3 c skim milk
1 can(s) 10.75 oz. can condensed 99% fat-free cream of chicken soup with 1/3 less salt
1 Tbsp fresh parsley, chopped

Steps:

1. In a dutch oven, combine water, onion, carrot, celery, salt and pepper and bring to a boil. Add chicken; return to a boil. Reduce heat; cover and simmer until chicken is tender, about 10 minutes. Remove from heat. With slotted spoon, remove and discard vegetables (I chop my veggies and use). Remove chicken; set aside. Reserve both in dutch oven.
2. Lightly spoon flour into a measuring cup; level off. In a medium bowl, combine flour, baking powder and salt; mix well. With pastry blender or fork, cut in shortening until well mixed. Add milk; stir until mixture leaves sides of bowl and soft dough forms.
3. Turn dough out onto well-floured surface; gently knead dough 2-3 minutes, kneading in only enough flour until no longer sticky. Roll out to 1/8 inch thickness; cut into 3 x 1 inch strips.
4. Bring broth in dutch oven to a boil. Add dumplings. Reduce heat; cover and simmer 25-30 minutes or until dumplings are tender and thoroughly cooked. Gently stir in soup and chicken; cook until thoroughly heated. Stir in parsley.