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Low-Fat Chicken Dumplings Recipe
Ingredients
6 1/2 cs. water divided
4 chicken breast halves (8 ozs.)
1 1/2 c. sliced mushrooms
3/4 c. diced carrots
2 tbsps. chopped onion
3/4 tsp. poultry seasoning
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. lemon juice
4 Drops Hot Sauce
1 clove garlic minced
1 1/4 cs. + 2 tbsps. flour, divided
1 tsp. baking powder
1/2 c. skim milk
Method
Place 6 Cups Water And Chicken, Mushrooms, Carrots,
Onion in A Large Dutch Oven.
Bring To A Boil; Cover.
Reduce Heat & Simmer 45 Min.
:OR Until Chicken Is.
Tender.
Remove Chicken From Broth & Let Each Cool.
Separately.
Discard Bones & Skin.
Cut Chicken Into.
Bite Size & Add To Vegetable Mixture.
Cover & Chill 8.
Hours.
Skim Fat From Broth & Discard.
Stir in Poultry.
Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce &
Garlic.
Combine 1/4 C.
Plus 2 T.
Flour & Remaining 1/2 C.
Water; Stir Well.
Bring Chicken Mixture To A Boil;.
Stir in Flour Mixture.
Reduce Heat & Simmer Uncovered.
Min.
:OR Until Thickened.
Combine Remaining 1 C.
Flour & Baking Powder.
Add.
Milk, Stirring Just Until Dry Ingredients Are
Moistened.
Drop Batter By Teaspoonfuls Into Boiling.
Broth; Cover.
Reduce Heat And Simmer 15 Min.
:OR Until.
Dumplings Are Tender.
Calories 210 Fat 3 7 g Carbs 27 g Sodium 317 mg Fiber 1 1 g
