Chicken And Dumplings Weight Watchers Recipes
WEIGHT WATCHER'S SOUTHERN-STYLE CHICKEN & DUMPLINGS RECIPE - (4.1/5)
Provided by SMorrissey
Number Of Ingredients 15
Steps:
- Heat a large saucepan over medium heat until hot. Swirl in the oil, then add the celery, carrots, onion, garlic, and thyme. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes. Add the broth and chicken. Bring to a boil; reduce the heat, cover, and simmer 10 minutes. Add the green beans and simmer until the vegetables are tender, 10 to 15 minutes. Stir in the parsley. Meanwhile, combine the flour, baking powder, salt, and pepper in a medium bowl. Stir the water into the flour mixture just until moistened. Drop the dough, by rounded teaspoonfuls, onto the simmering stew, making 12 dumplings. Cover and simmer until the dumplings have doubled in size and are cooked through, 15 to 20 minutes.
CHICKEN AND DUMPLINGS (WEIGHT WATCHERS)
This healthier version of chicken and dumplings is comfort food at it's best and only 7 Weight Watchers PointsPlus per serving.
Provided by Kevin Anthony
Categories Casseroles
Time 40m
Number Of Ingredients 8
Steps:
- 1. In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes. Stir in the broth, poultry seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered. Add the chicken.
- 2. For dumplings, combine biscuit mix and milk. Drop by..... http://www.wwrecipes.net/chicken-dumplings.html
WEIGHT WATCHER'S CHICKEN & DUMPLINGS MADE WITH TORTILLAS
Make and share this Weight Watcher's Chicken & Dumplings Made With Tortillas recipe from Food.com.
Provided by shmeks02
Categories Chicken Breast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the broth, soup, and chicken in a large saucepan and bring to a boil.
- Add celery salt, salt, and pepper.
- While keeping liquid boiling, drop tortillas into liquid one at a time.
- Reduce heat and simmer 20-30 minutes, until tender.
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- Heat oil in Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in celery, carrots, broth, thyme, 1/4 teaspoon salt, and pepper. Add chicken and bring to boil, skimming off any foam that rises to surface. Reduce heat and simmer until chicken is cooked through, about 30 minutes. Transfer chicken to plate and let cool. Separate meat from bones; discard bones.
- To make dumplings, whisk together egg and milk in medium bowl until frothy. Whisk in 1 cup flour, the baking powder, and remaining 1/2 teaspoon salt. Add remaining 1 cup flour and the parsley, stirring until it forms thick batter.
- Return broth to simmer over medium-high heat. Reduce heat to medium. Drop batter by heaping 1/4 cupfuls into broth, making total of 6 dumplings, and cook 7 minutes; carefully turn dumplings over. Cook, covered, until dumplings are light and fluffy, about 7 minutes longer.
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