|
Ingredients
|
|---|
|
Amount
|
Measure
|
Ingredient
| | ||
| cup, chopped or diced | Boneless skinless chicken breast cooked cubed | | tablespoons | butter | | cans (10.75 oz) | cream of chicken soup, 98% fat free | | large | Onion, chopped | | biscuit (4" dia) | (16.3 oz) can biscuits (recommended: Pillsbury Grands-Southern Style) | | cups | chicken broth, fat free, Health Valley | | package (10 oz) | Carrots, baby | | package (10 oz) | Peas, frozen |
| | | | | | |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Cut each breast in thirds. Place chicken, butter, soup, carrots, peas and onions in large stock pot. Fill pot with enough broth to cover. Cook on high until chicken is tender. | | 2 | Cut each raw-dough biscuit into fourths. Reduce to medium-high heat and drop half of the dough pieces into stock pot. Cook for approximately 15 minutes, spooning broth from pot over the forming dumplings occasionally. When dumplings are cooked through, remove and set aside. Repeat with remaining biscuit pieces. Return first batch to pot and stir mixture gently before serving. |
|
