Irish Chicken and Dumplings
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 (10 3/4 ounce) cans 98% fat-free cream of chicken soup
- 2 cups chicken broth
- 1 cup water
- 1 cup celery, chopped
- 2 medium onions, coursely chopped
- 1 teaspoon garlic, minced
- 1⁄2 teaspoon poultry seasoning
- 1⁄2 teaspoon ground black pepper
- 1 lb boneless skinless chicken breast
- 2 cups carrots, chopped (about 4 whole carrots)
- 1⁄2 cup frozen green pea
- 2 large potatoes, peeled and diced
- 1 1⁄2 cups Bisquick reduced-fat baking mix
- 1⁄3 cup low-fat buttermilk (I actually make this with milk and vinegar)
- 1⁄3 cup fat-free half-and-half
directions
- In large saucepan, add condensed soup, chicken broth, water, celery, onions, garlic, poultry seasoning, pepper, chicken breast, potatoes and carrots.
- Bring to a boil, reduce heat to simmer and cover pan.
- Simmer on low for about 30 minutes.
- Remove chicken from the saucepan, shred into bite-sized pieces.
- Return chicken to pan and stir in peas.
- Mix bisquick, buttermilk, and fat free half-and-half or low-fat milk in medium size bowl and blend to make a soft dough (if runny, add a little more bisquick).
- Drop by tablespoonfuls into the simmering stew.
- Cover pan and simmer on low for 20 minutes.
- Uncover pan and simmer 10 minutes longer. Serve hot.
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