Chicken and Dumplings

By 1982

Celery, onion and carrots are a classic combination of flavors. Simmering these vegetables in broth infuses these flavors through the entire dish.

Points Plus Value per serving: 6 points

Ingredients

• 4 (14 1/4 ounce) cans no-salt added chicken broth
• 1 cup chopped celery (about 3 stalks
• 1 cup chopped onion (about 1 medium)
• 1 cup chopped carrot (about 2 medium)
• 1/4 teaspoon salt
• 1/4 to 1/2 teaspoon freshly ground black pepper
• 2 cups low-fat baking mix
• 1 teaspoon dried parsley
• 3/4 cup fat-free milk
• 3 cups chopped cooked chicken breast

Preparation

Step 1

1. Combine first 6 ingredients in a Dutch oven, bring to a boil. Cover, reduce heat to medium and cook 5 minutes.
2. While vegetables simmer, combine baking mix and parsley. Add milk, stirring with a fork just until dry ingredients are moistened.
3. Return broth mixture to a boil. Drop dough by teaspoonfuls into boiling broth. reduce heat to medium. Cover and cook 10 minutes, stirring once.
4. Add chicken to broth mixture, stirring gently. Cook, uncovered, 5 minutes.
Yields: 6 servings (serving size about 2 cups)