Sunday, January 30, 2011

Recipe: Roasted Chicken and Dumplings

  • 1 cup fresh chopped celery
  • 1 cup fresh chopped onion
  • 1 cup sliced carrots
  • 1 pinch salt
  • 1/4 tsp black pepper
  • 56 oz low fat unsalted chicken broth (4 cans broth)
  • 2 cup Bisquick
  • 1 tsp dried parsley flakes
  • 3/4 cup fat free milk
  • 24 oz chicken meat (bought a rotisserie chicken and stripped the meat from it)

1. Mix together the celery, onion, carrot, salt, pepper, and broth in a pot. Bring to a boil then decrease the heat to medium. Cook, covered, for 5 minutes.

2. Mix together Bisquick and parsley. Stir in the milk.

3. Bring the broth back to a boil. Put spoonfuls of dough into the boiling liquid. Decrease heat to medium. Cook, covered, for 10 minutes.

4. Stir in the chicken. Cook for 5 minutes.

Per 1 Cup:
Calories: 234
Fat: 7.6
Carbs: 23.1
Protein: 17.2

Note: The dumplings cooked down to nothing at all, but it still tasted really yummy.

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