Chicken and Dumplings
6 points per serving
1 serving = 1 cup

• 4 boneless skinless chicken breast, about 1 1/2 lbs.
• 2 c. carrots, sliced
• 2 T. minced onion or 1 medium onion
• 1 (14 1/2 oz.) can chicken broth
• 2 tsp. chicken bouillon granules
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. poultry seasoning

DUMPLINGS

• 2 c. flour
• 4 tsp. baking powder
• 3/4 c. milk
• 4 T. oil

Combine chicken, carrots, onion, chicken broth, chicken
bouillon granules, salt, pepper and poultry seasoning in a
large pan; add enough water to cover chicken.
Bring to a boil; reduce heat, cover and simmer for 2 hours
or until chicken is done. Remove chicken from soup and shred
it up. Add back to the soup and continue to simmer.
In a mixing bowl, combine dumpling ingredients and mix well
to form a stiff dough. Drop by tablespoonfuls into simmering
soup.
Cover and simmer 15 to 20 minutes. Serve immediately.