chicken and dumplings

How To Make chicken and dumplings

• 1

  Coat a soup pot with cooking spray and heat over medium-high heat. Add celery and carrots; saute 6 minutes, or until tender. Stir in broth, poultry seasoning, and pepper; bring to a boil.
• 2

  Meanwhile, in a medium bowl, 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-inch strips.
• 3

  Drop strips one at a time into boiling broth. Cover, reduce heat to low, and simmer 8 to 10 minutes, or until dumplings are cooked through, stirring occasionally. Add chicken and stir until heated through, 3 to 4 additional minutes. Serve immediately.
• 4

  Notes: 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.
• 5

  Meanwhile, in a medium bowl, 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-inch strips.
• 6

  Drop strips one at a time into boiling broth. Cover, reduce heat to low, and simmer 8 to 10 minutes, or until dumplings are cooked through, stirring occasionally. Add chicken and stir until heated through, 3 to 4 additional minutes. Serve immediately.
• 7

  Notes: 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.
• 8

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