Name: Lighter Chicken and Dumplings
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Reduced fat cream of chicken soup - 1 (10.75 ounce) can; Low-fat, low sodium chicken broth - 1 (14.5 ounce) can; Milk - ½ cup; Vegetable oil - 1 tablespoon; Chopped onion - ¼ cup; Chopped celery - ½ cup; Skinless, boneless chicken breast halves - cut into strips - 3; Celery seed - 1 teaspoon; Ground black pepper to taste - 1 teaspoon; Sifted all-purpose flour - 1 cup; Baking powder - 2 teaspoons; Salt - ½ teaspoon; Milk - ½ cup; Vegetable oil - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lighter Chicken and Dumplings

1. Reduced fat cream of chicken soup - 1 (10.75 ounce) can

2. Low-fat, low sodium chicken broth - 1 (14.5 ounce) can

3. Milk - ½ cup

4. Vegetable oil - 1 tablespoon

5. Chopped onion - ¼ cup

6. Chopped celery - ½ cup

7. Skinless, boneless chicken breast halves - cut into strips - 3

8. Celery seed - 1 teaspoon

9. Ground black pepper to taste - 1 teaspoon

10. Sifted all-purpose flour - 1 cup

11. Baking powder - 2 teaspoons

12. Salt - ½ teaspoon

13. Milk - ½ cup

14. Vegetable oil - 2 tablespoons

How to cook deliciously - Lighter Chicken and Dumplings

1. Stage

In a large saucepan or Dutch oven, stir together the cream of chicken soup, chicken broth, and milk. Bring to a simmer over medium heat.

2. Stage

Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken strips, onion and celery. Sautee until chicken is cooked through, and onions are tender. Transfer the chicken mixture to the soup pot, and mix well. Reduce heat to low, and simmer for 30 to 45 minutes. Season with celery seed and black pepper.

3. Stage

To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 1/2 cup of milk and 2 tablespoons of oil. Pour into the dry ingredients, stirring just until moistened.

4. Stage

Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover pot tightly, and bring to a boil. Simmer for another 12 to 15 minutes - without peeking! Ladle into bowls, and serve hot.