Chicken and Dumplings with Mushroom Soup

  • Yield: 8 to 10 servings

If the soup needs thickening, put a little soup in a bowl and mix with a tablespoon or two of flour; then return to the pot.


2 1/2pounds skinless, boneless chicken breasts, cut into small serving pieces
3quarts water
Salt and pepper to taste
2 (10-ounce) cans reduced-fat cream of mushroom soup
6 chicken bouillon cubes
3tablespoons all-purpose flour
1 celery stalk
1 onion, quartered
1 1/2cups self-rising flour
3/4cup skim milk


  1. Place chicken in a large pot with water, salt and pepper, cream of mushroom soup, bouillon cubes, flour, celery, and onion. Bring to a boil. Reduce the heat to medium and cook 30 minutes, or until chicken is tender.
  2. Meanwhile, make the dumplings. In a small bowl, combine the flour and milk with a fork. Add more milk if necessary to make the dough the right consistency. Turn onto a floured surface and roll the dough 1/8 inch thick. Cut into thin strips and drop into the broth one at a time. You should have 30 to 36 dumplings.  Remove celery and onion. Cook 10 minutes on medium heat.

Nutritional Info *per serving

  • Calories 257
  • Fat 4.6g
  • Saturated Fat 1.3g
  • Cholesterol 73mg
  • Sodium 1281mg