Dina W
10-22-2000, 07:21 AM
* Exported from MasterCook *
Homemade Chicken & Dumpling Soup
Recipe By : Dina
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (14 oz) cans Roasted Garlic Seasoned Chicken Broth -- 99% fat free
1 cup water
2 cups sliced carrots
1 cup sliced celery
1 large onion -- chopped
3 tablespoons freshly chopped parsley
1 packet chicken broth, packet, dry -- such as MBT brand
1/2 teaspoon rosemary
1/4 teaspoon poultry seasoning
1/4 teaspoon celery seed
1/8 teaspoon pepper
3 chicken breast halves without skin
DUMPLING INGREDIENTS:
2 cups flour
1 cup Egg Beaters® 99% egg substitute
Place all soup ingredients, in the order shown, in a soup pot or Dutch oven pan. Bring soup to a boil. Reduce heat to low and simmer for approximately one-and-a-half hours. Remove chicken breasts with a slotted spoon. Cut cooked chicken into small bite-sized pieces and return to the soup.
To make the dumplings:
Boil water in a large Dutch oven pan. Mix the flour and egg substitute together. It will form a dough similar to the consistency of "Play-Doh." Pull small pieces of the dough (bite-sized) and place them in the boiling water, cooking on medium heat for approximately 5 minutes. Drain in a colander. Sometimes the dumplings may "clump" in the boiling process, so you may want to cut them further into bite-sized pieces. Set aside until soup is ready, or refrigerate if you are having the soup on another day.
Ladle soup into 4 bowls and evenly distribute the dumplings in each bowl. Depending on the size of your soup bowl, there will likely be more soup leftover for "seconds," so you may want to reserve some dumplings for your "second" helping.
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NOTES : Nutritional analysis per serving, per MasterCook:
431.4 Calories, 2.4 g. Fat; 4.7 g. Fiber; 61 mg. Cholesterol; 909 mg. Sodium
8 POINTS per serving
M.C. formatted by Dina (mdkbweiss@erols.com) on 1/8/00.
Homemade Chicken & Dumpling Soup
Recipe By : Dina
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (14 oz) cans Roasted Garlic Seasoned Chicken Broth -- 99% fat free
1 cup water
2 cups sliced carrots
1 cup sliced celery
1 large onion -- chopped
3 tablespoons freshly chopped parsley
1 packet chicken broth, packet, dry -- such as MBT brand
1/2 teaspoon rosemary
1/4 teaspoon poultry seasoning
1/4 teaspoon celery seed
1/8 teaspoon pepper
3 chicken breast halves without skin
DUMPLING INGREDIENTS:
2 cups flour
1 cup Egg Beaters® 99% egg substitute
Place all soup ingredients, in the order shown, in a soup pot or Dutch oven pan. Bring soup to a boil. Reduce heat to low and simmer for approximately one-and-a-half hours. Remove chicken breasts with a slotted spoon. Cut cooked chicken into small bite-sized pieces and return to the soup.
To make the dumplings:
Boil water in a large Dutch oven pan. Mix the flour and egg substitute together. It will form a dough similar to the consistency of "Play-Doh." Pull small pieces of the dough (bite-sized) and place them in the boiling water, cooking on medium heat for approximately 5 minutes. Drain in a colander. Sometimes the dumplings may "clump" in the boiling process, so you may want to cut them further into bite-sized pieces. Set aside until soup is ready, or refrigerate if you are having the soup on another day.
Ladle soup into 4 bowls and evenly distribute the dumplings in each bowl. Depending on the size of your soup bowl, there will likely be more soup leftover for "seconds," so you may want to reserve some dumplings for your "second" helping.
- - - - - - - - - - - - - - - - - -
NOTES : Nutritional analysis per serving, per MasterCook:
431.4 Calories, 2.4 g. Fat; 4.7 g. Fiber; 61 mg. Cholesterol; 909 mg. Sodium
8 POINTS per serving
M.C. formatted by Dina (mdkbweiss@erols.com) on 1/8/00.