Chicken & Dumpling 4 servings at 7 points per serving (these are huge, huge servings)
1 cup sliced celery, 2 ribs 1-1/2 cups sliced carrots ½ cup chopped onion 5-1/2 cups defatted chicken broth, 3 cans ½ tsp poultry seasoning ½ tsp dried parsley 1-2/3 cup reduced fat Bisquick (Opt - 1 point biscuits, they come in 4 packs) 2/3 cup skim milk (if using biscuits – you won’t need milk) 2 cups shredded cooked chicken breasts Salt and pepper, to taste
1. Sauté celery, carrots and onion in large Dutch oven coated with cooking spray over medium-high heat 6 minutes or until tender. Stir in broth, poultry seasoning, and parsley; bring to a boil. Boil 5 minutes.
2. Stir together baking mix and milk until blended.
3. Stir chicken into stew. Drop baking mixture, in ping-pong ball size portions, one at a time, into boiling broth. Cover, reduce heat and simmer, stirring occasionally, 8 minutes.
NOTE: I boil 2 boneless/skinless chicken breasts and when they’re fully cooked, I just shred the meat with two forks. Also, instead of using milk & bisquick...you can add 1 point biscuits (they come in 4 packs) for 1 point. That would make the total point value at 6 points per serving.
You can add a can of 98%FF cream of chicken soup to make a little bit creamier and richer broth.
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