Chicken and Dumpling Soup-Lower Fat |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I whipped this up the other night, and it sure hit the spot on a cold winter evening. It is the ultimate comfort food, rich and creamy and hearty, you'd never guess it was lower in fat. WW=7 points. Submitted by Morgan Byers of Berkely, Michigan. Ingredients:
3/4 lb boneless skinless chicken breast, cut into 1-inch cubes |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 teaspoons olive oil |
4 cups reduced-sodium chicken broth, divided |
1 cup water |
2 cups frozen french-cut green beans |
1 1/2 cups sliced onions |
1 cup coarsley shredded carrot |
1/4 teaspoon dried marjoram |
2/3 cup bisquick reduced-fat baking mix or 2/3 cup biscuit mix |
1/3 cup cornmeal |
1/4 cup shredded reduced-fat cheddar cheese |
1/3 cup skim milk |
Directions:
1. Sprinkle chicken with salt and pepper. In a nonstick skillet, saute chicken in oil until browned and juices run clear.
2. In a large saucepan, combine flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add the carrots, marjoram and chicken. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
3. Meanwhile, in a small combine the biscuit mix, cornmeal and cheese. Stir in milk just until moistened. Drop batter in 12 rounds onto simmering soup.
4. Cover and simmer for 15 minutesr until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
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