Delaware is chilly and I need to warm up! Using Hungry-Girl’s idea, I whipped up this baby!
Brothy Chick n’ Dumplings
- 1 cup onion, chopped
- 1 3/4 cup celery, chopped
- 1 1/2 cup carrots, chopped
- 1 tsp garlic, minced
- 2 cups water
- 2 (14oz) cans reduced sodium, 98% fat free chicken broth
- 12 oz chicken breast
- 3 cups mushrooms, sliced
- 1 bay leaf
- 1/4 tsp Salt
- 3/4 tsp ground black Pepper
- 1/8 plus 1/16 tsp Ground rosemary
- 3/4 tsp Thyme
- 2 cups peas, frozen or 2 cups cut green beans,frozen (optional)
- 1 (10.75oz) can 98%fat free cream of chicken condensed soup
- 1 1/2 cups Bisquick Heart Smart
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp ground rosemary
- 2/3 cup flax milk
Spray to bottom of a large pot with non-stick cooking spray. Ad celery, carrots, onions, and garlic, over medium-high heat, and cover to sweat the vegetables, about 6 – 8 minutes. Stir the vegetables, add chicken broth, chicken breasts, mushrooms, salt, rosemary, thyme, pepper, bay leaf, and water. Cover and bring to a boil. Reduce heat to low, and simmer until chicken is cooked through, about 20 minutes.
Remove chicken and transfer to a bowl. Re-cover the pot, and let contents continue to simmer. Meanwhile, use two forks to shred the chicken breast. Add shredded chicken to the pot. Stir in the can of condensed soup and, optional, frozen peas. Stir thoroughly and raise heat to medium low; return stew to a simmer.
While the broth is forming, preheat oven to 350F, whisk dumpling ingredients, and dollop on a baking sheet lined with parchment paper. Dollop the batter onto the baking pan (I used a cookie scoop), to get a minimum of 16 dumplings. Bake for 5 minutes, then transfer to simmering pot. Recover the pot, and continue to simmer for 10 minutes. Remove the bay leaf.
Scoop 1 1/2 cup, plus two dumplings into a bowl. I topped our bowls with a little grated cheese!
It was just what I needed to both warm and fill me up! I won’t lie… I kept sneaking the leftovers for the rest of the night!