Refrigerate dumplings and soup in separate containers and save for lunch.
Ingredients and Preparation
Small white onion, chopped
Carrots, peeled and sliced
Garlic clove, minced
14 ounces (eg, a 14.5-ounce can)
Low-fat cream of celery soup
1 10.75-ounce can
Chicken breast tenders, cut into 1” squares
1 ½ teaspoons
1 ½ teaspoons
Freshly ground pepper to taste
Heat olive oil in a large pot over medium-high heat. Add onion, carrots, garlic, and thyme, and sauté for 4-6 minutes, until onions are tender.
Add chicken broth, water, and cream of celery soup to vegetables and bring to a boil. Add chicken, stir, and boil for 10 minutes. Reduce to a simmer.
While soup is boiling, prepare dumpling batter by whisking milk and egg together in a medium bowl. In another bowl, mix together flour, baking powder, cornmeal, and salt. Add flour mixture to milk mixture and stir until moistened.
Drop half of batter, in tablespoons, into simmering soup. Cover and cook for 3-5 minutes, until dumplings are done (they will be puffy and will float on top of soup). Remove dumplings with a slotted spoon and set aside. Repeat with second half of batter. (Makes about 12 dumplings.)
Serve soup over dumplings in shallow bowls and sprinkle with pepper.
Exchanges 2 very lean meats, 1 starch, 1 fat, ½ vegetable
Side Suggestions: Mixed Green Salad Toss a bag of mixed greens with your choice of chopped vegetables and salad dressing.
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