With rotisserie chicken, canned broth and drop dumplings, this Chicken and Dumplings Recipe becomes an effortless one-dish meal!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Soup
Cuisine: American
Servings: 8(1-cup) Servings
Author: DIY Thrill
Ingredients
1 1/2cupsbaby carrots
1/2teaspoonminced garlic
1/4cupall-purpose flour
6cupsfat-free chicken brothdivided
1/2teaspoondried thyme leaves
2cupschopped skinless rotisserie chicken breast
2cupsbiscuit baking mix
2/3cupskim milk
Salt and pepper to taste
Instructions
In large nonstick pot coated with nonstick cooking spray, sauté onion, carrots, and garlic over medium heat until tender.
In small cup, stir flour and 1/3 cup chicken broth, mixing until smooth. Gradually add flour mixture and remaining broth to pot; bring to boil. Add thyme and chicken.
In bowl, stir together biscuit baking mix and milk. Drop the mixture by spoonfuls into boiling broth.
Return to boil, reduce heat, and cook, covered, carefully stirring occasionally, 15-20 minutes or until dumplings are done. Season to taste. If soup is too thick, add more chicken broth.
Notes
Nutritional info per serving:Calories 218, Calories from Fat 23%, Fat 6g, Saturated Fat 1g, Cholesterol 32mg, Sodium 1207mg, Carbohydrates 28g, Dietary Fiber 2g, Total Sugars 4g, Protein 15g, Dietary Exchanges: 1 1/2 starch, 1 vegetable, 1 1/2 lean meatTerrific Tip: A short-cut for dumplings: cut flaky biscuits into fourths and drop into boiling broth or you can even use flour tortillas cut into fourths.You can slice carrots — but I find baby carrots a time-saver.