Chicken And Dumplings Stew

Chicken And Dumplings Stew

Serves: 4
 
 
Soups
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from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Chicken And Dumplings Stew, you'll need:
  • 2 cans fat-free reduced-sodium chicken broth (14 oz ea)
  • 1 lb boneless skinless chicken breast halves cut bite sized
  • 1 cup diagonally sliced carrots
  • 3/4 cup diagonally sliced celery
  • 1 onion halved and cut into small wedges
  • 3 small new potatoes unpeeled and cut into cubes
  • 1/2 tsp dried rosemary
  • 1/4 tsp freshly-ground black pepper
  • 1 can diced tomatoes - (14
  • 1/2 oz) drained = (or
  • 1
  • 1/2 cups diced fresh tomatoes)
  • 3 tbsp all-purpose flour blended with
  • 1/3 cup water DUMPLINGS
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1 tbsp finely-chopped fresh parsley - (to
  • 2)
  • 1/4 cup cholesterol-free egg substitute
  • 1/4 cup low-fat (1%) milk
  • 1 tbsp vegetable oil

Method

  • Bring broth to a boil in Dutch oven; add chicken
  • Cover; simmer 3 minutes
  • Add carrots celery onion potatoes rosemary and pepper
  • Cover; simmer 10 minutes
  • Reduce heat; stir in tomatoes and dissolved flour
  • Cook and stir until broth thickens.
Nutritional Facts (Per Serving)
Calories 422, Calories from Fat 15%, Total Fat 7g, Saturated Fat 1g, Protein 37g, Carbohydrates 51g, Cholesterol 70mg, Sodium 968mg, Dietary Fiber 3g.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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