Chicken & Dumpling
4 servings at 7 points per serving (these are huge, huge servings)

1 cup sliced celery, 2 ribs
1-1/2 cups sliced carrots
½ cup chopped onion
5-1/2 cups defatted chicken broth, 3 cans
½ tsp poultry seasoning
½ tsp dried parsley
1-2/3 cup reduced fat Bisquick (Opt - 1 point biscuits, they come in 4 packs)
2/3 cup skim milk (if using biscuits – you won’t need milk)
2 cups shredded cooked chicken breasts
Salt and pepper, to taste

1. Sauté celery, carrots and onion in large Dutch oven coated with cooking spray over medium-high heat 6 minutes or until tender. Stir in broth, poultry seasoning, and parsley; bring to a boil. Boil 5 minutes.

2. Stir together baking mix and milk until blended.

3. Stir chicken into stew. Drop baking mixture, in ping-pong ball size portions, one at a time, into boiling broth. Cover, reduce heat and simmer, stirring occasionally, 8 minutes.

NOTE: I boil 2 boneless/skinless chicken breasts and when they’re fully cooked, I just shred the meat with two forks. Also, instead of using milk & bisquick...you can add 1 point biscuits (they come in 4 packs) for 1 point. That would make the total point value at 6 points per serving.

You can add a can of 98%FF cream of chicken soup to make a little bit creamier and richer broth.