Fix-It and Forget-It Cooking Light for Slow Cookers by Phyllis Good

Author:Phyllis Good
Language: eng
Format: epub
Publisher: Good Books
Published: 2015-08-03T16:00:00+00:00

Chicken, Vegetables, and Dumplings

Colleen Heatwole

Burton, MI

Makes 8 servings

Prep. Time: 45 minutes

Cooking Time: 4¼-6¼ hours

Ideal slow-cooker size: 4-qt.

Soup:

4 cups cubed cooked chicken

6 cups fat-free, low-sodium chicken broth

1 Tbsp. fresh parsley, or 1½ tsp. dry parsley flakes

1 cup onions, chopped

1 cup celery, chopped

6 cups diced potatoes

1 cup green beans

1 cup carrots

1 cup peas, optional

Dumplings: (optional)

2 cups flour (half white and half whole wheat)

1 tsp. salt

4 tsp. baking powder

1 egg, beaten

2 Tbsp. olive oil

⅔ cup skim milk

1. Combine all soup ingredients, except peas.

2. Cover. Cook on low 4-6 hours.

3. Transfer to large soup kettle with lid. Add peas, if desired. Bring to a boil. Reduce to simmer.

4. To make Dumplings, combine flour, salt, and baking powder in a large bowl.

5. In a separate bowl, combine egg, olive oil, and milk until smooth. Add to flour mixture.

6. Drop by large tablespoonsful on top of simmering broth until the dumplings cover the surface of the soup.

7. Cover. Simmer without lifting the lid for 18 minutes.

—— PER SERVING ——

• 400 calories (60 calories from fat)

• 7g total fat (1.5g saturated, 0g trans)

• 80mg cholesterol

• 510mg sodium

• 51g total carbohydrate (5g fiber, 5g sugar)

• 32g protein

• 50%DV vitamin A

• 20%DV vitamin C

• 20%DV calcium

• 30%DV iron

Note:

I use this recipe a lot. I adapted it from a potpie recipe which needs to be baked in the oven. I like to make this because the soup can cook in the slow cooker while we’re at church. When I get home, I transfer it to a soup kettle and make the dumplings while others set the table.

The dish is good served with applesauce or fruit salad.

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