Low Fat Chicken and Dumplings
I got this recipe from the So Fat, Low Fat, No Fat Cookbook and then made a few changes to suit my family...
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INGREDIENTS
Nutrition- 3cups water
- 1⁄2cup egg substitute
- 1cup skim milk
- 2cups self-rising flour
- 1(10 1/2 ounce) can low-fat cream of chicken soup
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DIRECTIONS
- In large saucepan, bring water to a boil over high heat.
- Add chicken, return to a boil, lower heat.
- Cover chicken and simmer for 30 minutes or until it is fork tender.
- Remove chicken and defat the stock.
- Return chicken and stock to pan adding cream of chicken soup and return to a boil while you mix the dumplings.
- In a medium bowl, mix the egg substitute and milk into the flour to form a soft batter-like dough.
- Drop by teaspoonfuls into the boiling broth.
- Let boil 15 minutes without stirring to thicken.
- Do Not Stir.
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