yummie recipe
This is one of Johns favorite meals that I make. I normally would not be making this in July, but since it has been so rainy and nasty I felt like having something warm. I changed this up a little bit to make it a tad more healthy, not that the normal recipe was that bad, It comes together really fast and is so satisfying and delish! So here is goes:
Chicken and Dumplings
4 servings
7 pts per serving
*2 chicken breasts ~Last night I weighed mine, they were a total of 14oz cooked and that is what I will use for the points value but weight your own, you can add more or less if you want, that will change the point value~
*4 small carrots peeled and chopped (about 1 1/2 cups)
*2 stalks of celery chopped (about 1 cup)
*1 small onion diced
*1 48oz can College Inn Light & Fat Free Chicken Broth with 50% less sodium
*1 1/3 cup Bisquick Heart Smart baking mix ~ mix in aprox 1/2 cup fat free milk
Cook chicken ~ I normally will take the chicken right out of the freezer and drop it into a large pan of salted boiling water. I let it cook for a good 45 minutes, take it out let it cool a bit and then shread it. It always comes out really tender.) In the mean time while the chicken is cooking prep all of your veggies and drop them into a soup pot with 48 oz can of broth, let them simmer. When chicken is cooked shread it and drop it into the broth and veggies (make sure your veggies are tender). At this point if you feel you need more liquid you can add some of the water you cooked the chicken in or add a cup or 2 of water and 1 or 2 chicken boullion cubes, taste and season with salt and pepper. Bring the soup up to a simmer and drop in tsps of your mixed up bisquick. Cover and simmer (do not touch them!). After about 10 - 12 minutes the "dumplings" will be puffed up and cooked through, stir the soup it will become nice and thick from the dumplings. Turn off the heat and let it sit for about 5 minutes to cool. Enjoy!
Chicken and Dumplings
4 servings
7 pts per serving
*2 chicken breasts ~Last night I weighed mine, they were a total of 14oz cooked and that is what I will use for the points value but weight your own, you can add more or less if you want, that will change the point value~
*4 small carrots peeled and chopped (about 1 1/2 cups)
*2 stalks of celery chopped (about 1 cup)
*1 small onion diced
*1 48oz can College Inn Light & Fat Free Chicken Broth with 50% less sodium
*1 1/3 cup Bisquick Heart Smart baking mix ~ mix in aprox 1/2 cup fat free milk
Cook chicken ~ I normally will take the chicken right out of the freezer and drop it into a large pan of salted boiling water. I let it cook for a good 45 minutes, take it out let it cool a bit and then shread it. It always comes out really tender.) In the mean time while the chicken is cooking prep all of your veggies and drop them into a soup pot with 48 oz can of broth, let them simmer. When chicken is cooked shread it and drop it into the broth and veggies (make sure your veggies are tender). At this point if you feel you need more liquid you can add some of the water you cooked the chicken in or add a cup or 2 of water and 1 or 2 chicken boullion cubes, taste and season with salt and pepper. Bring the soup up to a simmer and drop in tsps of your mixed up bisquick. Cover and simmer (do not touch them!). After about 10 - 12 minutes the "dumplings" will be puffed up and cooked through, stir the soup it will become nice and thick from the dumplings. Turn off the heat and let it sit for about 5 minutes to cool. Enjoy!