Chicken and Dumplings

Why is this one of our favorite chicken soups? Maybe because of the homemade dumplings that are swimming in it. Chicken and Dumplings is a hearty soup that you can enjoy as a meal-starter or a main dish.

Serves: 6



* 3 celery stalks, sliced

* 2 carrots, sliced

* 8 cups chicken broth

* 1/2 teaspoon poultry seasoning

* 1/4 teaspoon pepper

* 2 cups biscuit baking mix

* 2/3 cup milk

* 3 cups chopped cooked chicken


1. Coat a large Dutch oven with cooking spray and heat over medium-high heat. Add celery and carrots, and sauté 6 minutes, or until tender. Stir in broth, poultry seasoning, and pepper; bring to a boil.

2. Meanwhile, stir together biscuit mix and milk until blended. Turn dough out onto a heavily floured surface; roll or pat dough to 1/8-inch thickness. Cut into 1″ x 3″ strips.

3. Drop strips, one at a time, into boiling broth; stir in chicken. Cover, reduce heat, and simmer 8 minutes, stirring occasionally.

Note: You can lighten up this Southern classic without sacrificing taste. Substitute low-sodium fat-free chicken broth, reduced-fat biscuit baking mix, and fat-free milk for their regular counterparts.

© 2010 by Ginsburg Enterprises Incorporated. All rights reserved.

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