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Ingredients
- 5 c. chicken broth
- 6 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 c. minced onion
- 6 half-chicken breasts, skinned
- 1 bay leaf
- 1/2 teaspoon poultry seasoning
- 1 teaspoon salt
- Fresh grnd black pepper
Directions
- In large wide soup pot or possibly deep skillet, combine broth, carrots, celery, onion, chicken, poultry seasons and bay leaf. Bring to simmer, cover and cook 20 min while making dumplings.
- In bowl, combine flour, baking pwdr, salt, scallion, and butter. Use your fingertips to work ingredients together till butter is about the size of small peas. Add in lowfat milk and stir just till a soft dough forms. Drop dough by rounded Tbsp. into simmering stew, making about 12 dumplings. Cover and simmer over low heat for about 20 min till dumplings are cooked through. Season with salt to taste and generous grinding of black pepper. Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1734g | |
| Calories 300 | |
| Calories from Fat 23 | 8% |
| Total Fat 2.62g | 3% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4483mg | 187% |
| Potassium 2411mg | 69% |
| Total Carbs 54.99g | 15% |
| Dietary Fiber 18.6g | 62% |
| Sugars 22.87g | 15% |
| Protein 17.31g | 28% |
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