Weight Watchers' Southern-Style Chicken and Dumplings

• Meat

  • 1 1/2 cups Chicken breast, skinless cooked

• Produce

  • 2 Carrots
  • 3 Celery stalks
  • 1 Garlic clove
  • 1/4 lb Green beans
  • 1 Onion
  • 1/4 cup Parsley, fresh
  • 1/4 tsp Thyme, dried

• Canned Goods

  • 4 cups Chicken broth, reduced sodium

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/8 tsp Pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Liquids

  • 1 cup Water

Found on keyingredient.com

Description

Directions

• 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, 10–15 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, 15–20 minutes.