Irish Chicken and Dumplings
Happy Healthy Holidays!
Using fat free cream of chicken soup and chicken breast halves keeps the fat way down in this creamy and delicious Irish Chicken and Dumplings dish packed with healthful vegetables.
2 cans(10.75 ounce) condensed 99 percent fat free cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 boneless chicken breast halves
5 carrots, sliced
1 package (10 ounce) frozen green peas
4 potatoes, quartered
3 cups baking mix
1-1/3 cups skim milk
In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1-1/2 hours.
Add potatoes and carrots; cover and cook another 30 minutes.
Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto boiling stew.
Simmer covered for 10 minutes, then uncover and simmer an additional ten minutes.
Recipe makes 4 servings
Calories: 560; Protein: 42g; Total Fat: 11g; Cholesterol: 29mg; Carbohydrate: 102g; Fiber: 8g
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