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Prep 45min
Total0min
Ingredients11
Servings6
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Ingredients
Chicken
2
cups cubed cooked chicken breast
1
cup chopped celery
1
cup chopped carrots
1
cup diced potatoes
1/4
teaspoon dried thyme leaves
1/2
cup dry white wine
2
(14 1/2-oz.) cans ready-to-serve fat-free chicken broth with 1/3 less sodium
Dumplings
1 2/3
cups reduced-fat baking mix
1/8
teaspoon dried thyme leaves
1/2
teaspoon grated lemon peel
2/3
cup skim milk
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Steps
1
In Dutch oven, combine all chicken ingredients; mix well. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender.
2
Meanwhile, in medium bowl, combine all dumpling ingredients; mix until soft dough forms.
3
Bring chicken mixture to a boil over medium-high heat. Drop dumpling dough by spoonfuls into boiling stew mixture. Reduce heat to low; cook uncovered 10 minutes. Cover; cook an additional 10 minutes or until dumplings are fluffy and no longer doughy on bottom.
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Traditional chicken and dumplings consists of heavy dumplings cooked over hearty chicken stew. This updated version includes low-fat, lemon-thyme dumplings cooked over a light chicken, potato and carrot mixture.
Thyme is a savory, zesty herb with small leaves; it is used fresh or dried. The sprigs, with their tiny leaves on woody branches, make a pretty garnish.
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Nutrition Facts
Serving Size:1 Serving
Calories
280
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
45mg
15%
Sodium
520mg
22%
Total Carbohydrate
33g
11%
Dietary Fiber
2g
8%
Sugars
5g
Protein
20g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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