WW CHICKEN AND HERB DUMPLINGS
This recipe is from a Weight Watchers Cookbook. Use two spoons when dropping your dumplings: one to scoop up the dough the other to push the sticky dough into the soup. Once you add the dumplings, don't allow the soup to come to a boil, or the dumplings will fall apart.
Provided by Branfletch
Categories < 60 Mins
Time 55m
Yield 3/4 cup chicken mixture and 3 dumplings, 6 serving(s)
Number Of Ingredients 14
Steps:
- 1. Heat oil in a dutch oven over medium-high heat. Add onion, celery, and carrot; saute 10 minutes or until tender. Add chicken, broth, water, and thyme; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
- 2. While soup simmers, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, rosemary, and salt into a bowl. Cut in butter with a pastry blender or 2 knives until mixtures resembles coarse meal. Add buttermilk, stirring just until moist.
- 3. Drop dough by heaping teaspoonfuls into simmering chicken mixture. Cover and cook over low heat 11 minutes (do not let soup boil). YIELD: 6 servings (serving size: about 3/4 cup chicken mixture and 3 dumplings).
Nutrition Facts : Calories 244.9, Fat 8.8, SaturatedFat 3.7, Cholesterol 50.6, Sodium 350.6, Carbohydrate 23.1, Fiber 2.1, Sugar 4.1, Protein 17.7
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