Friday, October 12, 2012

Holly Clegg's Chicken & Dumplings

Here is a terrific chicken and dumplings recipe from Holly Clegg:

1 cup chopped onion
1 cup chopped carrots
1/2 teaspoon minced garlic
1/4 cup all-purpose flour
1/2 teaspoon dried thyme leaves
6 cups chicken broth
2 cups cooked, diced, skinless Rotessire chicken breast
Salt and pepper to taste
2 cups biscuit baking mix
2/3 cup skim milk
1. In large nonstick pot coated with nonstick cooking spray, sauté onion, carrots, and garlic over medium heat 5-7 minutes or until tender. Stir in the flour and thyme.
2. Gradually add broth; bring to boil. Add chicken.
3. In bowl, stir together biscuit baking mix and milk. Drop by spoonfuls into boiling broth. Return to boil, reduce heat, and cook, covered for 15-20 minutes or until dumplings are done. Season with salt and pepper (if using). If soup is too thick, add more chicken broth.
Food Facts
Calories 235
Protein (g) 16
Carbohydrate (g) 28
Fat (g) 6
Cal. from Fat (%) 23
Saturated Fat (g) 2
Dietary Fiber (g) 2
Sugars (g) 16
Cholesterol (mg) 31
Sodium (mg) 815
Diabetic Exchanges: 2 carbohydrate, 2 lean meat

Terrific Tidbit: A plain comfort food as this is easier digested. Leftover chicken may be used but Rotessire chicken is a great short cut. Remember to remove the skin.


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