|
Instructions |
|
|
Put chicken breast in stock pot pot and season with salt pepper & poultry seasoning. Add chicken broth and bring to a boil. Once chicken is cooked through remove and cut/shred it and return to broth.
|
|
|
Add carrots and celery and return to a rapid boil. Continue to cook till vegetables are aL dente. Add cream soup and mix well. Return to rapid boil and reduce heat to medium.
If it looks too thick add water to desired consistency.
|
|
|
While soup is simmering combine Bisquick and skim milk, mix to form a soft dough.
|
|
|
Drop dumplings into broth and allow to simmer about 5-10 mins. Do not cover.
|
|
|
Serving
Suggestions |
|
235calories 25carbs 6fat 22protein 2fiber per 10oz serving
|
|
Originally Submitted
10/17/2011
|