Description
Chicken and dumpling soupÂ
Ingredients
Scale
- 1/2 large onion chopped
- 3 stalks celery chopped
- 4 small chicken breasts
- 5 cups fat free low sodium chicken stock
- Salt & pepper to taste
- 1 1/2Â cups frozen mixed vegetablesÂ
- 1 10 oz can of reduced fat cream of chicken soupÂ
- 1 7.5 oz can of small biscuits such as Pillsbury or Great Value brand
Instructions
Add onion, celery, chicken breasts, and chicken stock to the crockpot. Season with salt and pepper. Cook on high for 4 hours.Â
Remove chicken breasts from the pot and shred the chicken. Add the chicken back into the pot along with the cream of chicken soup, frozen mixed vegetables, and cut biscuits. Stir until everything is combined.Â
Continue cooking for another 30 minutes to a 1hr until the biscuits are done.Makes 8 servings, serving size is 1 1/2 cups.
Notes
MyWW points: Blue: 5; Green: 5; Purple: 5
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 189
- Sugar: 3g
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g