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.