Low Fat Chicken and Dumplings |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I got this recipe from the So Fat, Low Fat, No Fat Cookbook and then made a few changes to suit my family... Ingredients:
3 cups water |
6 -8 boneless skinless chicken breasts |
1/2 cup egg substitute |
1 cup skim milk |
2 cups self-rising flour |
1 (10 1/2 ounce) can low-fat cream of chicken soup |
Directions:
1. In large saucepan, bring water to a boil over high heat.
2. Add chicken, return to a boil, lower heat.
3. Cover chicken and simmer for 30 minutes or until it is fork tender.
4. Remove chicken and defat the stock.
5. Return chicken and stock to pan adding cream of chicken soup and return to a boil while you mix the dumplings.
6. In a medium bowl, mix the egg substitute and milk into the flour to form a soft batter-like dough.
7. Drop by teaspoonfuls into the boiling broth.
8. Let boil 15 minutes without stirring to thicken.
9. Do Not Stir.
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