Ingredients
2
cups cubed cooked chicken breast
1
cup chopped celery
1
cup chopped carrots
1
cup diced potatoes
1/4
teaspoon dried thyme leaves
1/2
cup dry white wine
2
(14 1/2-oz.) cans ready-to-serve fat-free chicken broth with 1/3 less sodium
1 2/3
cups reduced-fat baking mix
1/8
teaspoon dried thyme leaves
1/2
teaspoon grated lemon peel
2/3
cup skim milk
Preparation
In Dutch oven, combine all chicken ingredients; mix well. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender.
Meanwhile, in medium bowl, combine all dumpling ingredients; mix until soft dough forms.
Bring chicken mixture to a boil over medium-high heat. Drop dumpling dough by spoonfuls into boiling stew mixture. Reduce heat to low; cook uncovered 10 minutes. Cover; cook an additional 10 minutes or until dumplings are fluffy and no longer doughy on bottom.
