Low Fat Chicken And Dumplings

1. 1

   In large saucepan, bring water to a boil over high heat.

2. 2

   Add chicken, return to a boil, lower heat.

3. 3

   Cover chicken and simmer for 30 minutes or until it is fork tender.

4. 4

   Remove chicken and defat the stock.

5. 5

   Return chicken and stock to pan adding cream of chicken soup and return to a boil while you mix the dumplings.

6. 6

   In a medium bowl, mix the egg substitute and milk into the flour to form a soft batter-like dough.

7. 7

   Drop by teaspoonfuls into the boiling broth.

8. 8

   Let boil 15 minutes without stirring to thicken.

9. 9

   Do Not Stir.

* Per serving · 4 servings · Values may vary.

No additional tips available.