Name: WW Chicken and Herb Dumplings
Prep time: 13 min
Cook time: 42 min
Total time: 55 min
Yield: 3/4 cup chicken mixture and 3 dumplings, 6 serving(s)
Ingredients: 1 teaspoon canola oil; 3/4 cup diced onion; 2/3 cup diced celery or 2 celery ribs; 1 1/2 cups sliced carrots or 3 medium carrots; 2 cups chopped cooked chicken breasts; 1 (32 ounce) container reduced-sodium fat-free chicken broth; 1 cup water; 1/2 teaspoon dried thyme; 1 cup all-purpose flour; 2 teaspoons baking powder; 2 teaspoons chopped fresh rosemary; 1/4 teaspoon salt; 2 tablespoons butter, cut into small pieces; 3/4 cup low-fat buttermilk

Recipe by Branfletch

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This recipe is from a Weight Watchers Cookbook. Use two spoons when dropping your dumplings: one to scoop up the dough the other to push the sticky dough into the soup. Once you add the dumplings, don't allow the soup to come to a boil, or the dumplings will fall apart.

Ready In:: 55mins
Serves:
Yields:
Units:

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ingredients

1 teaspoon canola oil
³⁄₄ cup diced onion
²⁄₃ cup diced celery or 2 celery ribs
1 ¹⁄₂ cups sliced carrots or 3 medium carrots
2 cups chopped cooked chicken breasts
1 (32 ounce) container reduced-sodium fat-free chicken broth
1 cup water
¹⁄₂ teaspoon dried thyme
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons chopped fresh rosemary
¹⁄₄ teaspoon salt
2 tablespoons butter, cut into small pieces
³⁄₄ cup low-fat buttermilk

directions

1. Heat oil in a dutch oven over medium-high heat. Add onion, celery, and carrot; saute 10 minutes or until tender. Add chicken, broth, water, and thyme; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
2. While soup simmers, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, rosemary, and salt into a bowl. Cut in butter with a pastry blender or 2 knives until mixtures resembles coarse meal. Add buttermilk, stirring just until moist.
3. Drop dough by heaping teaspoonfuls into simmering chicken mixture. Cover and cook over low heat 11 minutes (do not let soup boil). YIELD: 6 servings (serving size: about 3/4 cup chicken mixture and 3 dumplings).

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@Branfletch

"This recipe is from a Weight Watchers Cookbook. Use two spoons when dropping your dumplings: one to scoop up the dough the other to push the sticky dough into the soup. Once you add the dumplings, don't allow the soup to come to a boil, or the dumplings will fall apart."

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creation by Branfletch

12/9/2012

This recipe is from a Weight Watchers Cookbook. Use two spoons when dropping your dumplings: one to scoop up the dough the other to push the sticky dough into the soup. Once you add the dumplings, don't allow the soup to come to a boil, or the dumplings will fall apart.