Source:

Classifications: Main Dishes

Qty Measure Ingredient

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4 cups chicken broth

1/2 cup celery, sliced

1/2 cup carrots, sliced

1 bay leaf

1 teaspoon dried parsley flakes

2 cups biscuit/baking mix

1/4 teaspoon dried thyme

dash ground nutmeg

2/3 cup milk

1/2 teaspoon dried parsley flakes

3 cups chicken breast, cooked and cubed

Instructions: In a 5-qt. Dutch oven or kettle, combine broth, celery, carrots, bay leaf and parsley; bring to a boil. For dumplings, combine biscuit mix, thyme and nutmeg; stir in milk and parsley just until moistened. Drop by tablespoonfuls onto the boiling broth. Cook, uncovered, for 10 minutes; cover and cook 10 minutes longer. With a slotted spoon, remove dumpling to a serving dis; keep warm. Bring broth to a boil. Reduce heat; add chicken and heat through. Remove bay leaf. Spoon over dumplings.

Staging:

Variations:

Background: Note: Nutritional Analysis: one serving (prepared with low-sodium broth, reduced-fat biscuit/baking mix and skim milk) equals 374 calories, 858 mg sodium, 69 mg cholesterol, 48 gm carbohydrate, 26 gm protein, 9 gm fat. DIABETIC EXCHANGES: 3 starch, 3 very lean meat, 1fat

Serves: 4

Food Exchanges: