Directions
- In a Dutch oven coated with cooking spray, cook and stir celery and carrots over medium heat until tender, about 5 minutes. Stir in broth, chicken and seasonings. Bring to a boil; reduce heat to a gentle simmer.
- For dumplings, mix biscuit mix and milk until a soft dough forms. Drop by tablespoonfuls on top of the simmering liquid. Reduce heat to low; cover and cook until a toothpick inserted in dumplings comes out clean (do not lift cover during the first 10 minutes), 10-15 minutes.
Nutrition Facts
1 cup: 260 calories, 4g fat (1g saturated fat), 54mg cholesterol, 964mg sodium, 28g carbohydrate (6g sugars, 2g fiber), 27g protein.
Ingredients
- 3 celery ribs, chopped
- 2 medium carrots, sliced
- 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 3 cups cubed cooked chicken breast
- 1/2 teaspoon poultry seasoning
- 1/8 teaspoon pepper
- 1-2/3 cups reduced-fat biscuit/baking mix
- 2/3 cup fat-free milk
