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RECIPE AND PHOTO POSTED BY Vanessa Thompson
This is so good and I’ve got to tell y’all, my second time making it, and I do NOT make dumplings, but it worked!!! Awesome recipe! It feeds 10 and expect your family to wipe it out!
Richard Simmons Chicken and Dumpling Soup 

1 large onion (chopped)
4 celery stalks (sliced thin)
1 cup baby carrots
1 potato cut in to 1/4’s
2 -48 oz cans low sodium chicken broth
2 -06 oz chicken breasts (boneless, skinless)

Dumplings:
1 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup egg beaters
1 TBS Olive Oil
2 TBS fat free Sour Cream
2 TBS skim milk

Spray a large pot with cooking spray and saute veggies.
Add chicken broth and chicken cut into pieces, bring to a boil then lower temp to simmer, cover and cook for 1 hour.
Meanwhile prepare dumplings. In a medium bowl mix flour, salt, and baking soda. In a different bowl blend egg beaters, oil, and sour cream. Mix dry and wet ingredients together. Add milk until the mixture is the consistency of mashed potatoes.

Be sure broth and chicken is simmering NOT boiling. Add dumpling mixture one teaspoon at a time. Cook 15 more minutes and serve.

156 calories, 11.6 gm protein, 17.8 carbohydrates, 4.35 g fat., 414 mg sodium

1 1/2 protein, 1 starchR

 

 

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