3 celery ribs, chopped
1 cup sliced fresh carrots
3 cans (14-1/2 ounces each) Reduced-Sodium Chicken Broth
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
3 cups cubed cooked chicken breast
1-2/3 cups reduced-fat biscuit/baking mix
2/3 cup fat-free milk
1. In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes. Stir in the broth, poultry seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered. Add the chicken.
2. For dumplings, combine biscuit mix and milk. Drop by tablespoonfuls onto simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift cover while simmering).
Makes 6 Servings (1 Cup and 3 Dumplings Per Serving)
Nutritional Info Per Serving:
282 calories, 5 g fat, 1,022 mg sodium, 29 g carbs, 1 g fiber, 28 g protein