Chicken and Dumplings III

Chicken and Dumplings III


  • 1 (10.75 ounce) can lowfat cream of chicken soup
  • 1 (10 ounce) can lowfat chicken broth
  • 1/2 cup milk
  • 1/4 cup diced onion, sauteed
  • 1/2 cup diced celery, sauteed
  • celery seed to taste
  • ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 3 to 4 skinless, boneless chicken breasts, cut into 1 x 3 inch strips
  • 1 cup sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons vegetable oil


  1. To Make Chicken: In a large pot combine the soup, broth, milk, onion, celery, celery seed and pepper. Mix all together.
  2. In a medium skillet, heat 2 tablespoon oil over medium high heat. Add chicken strips and fry until golden brown and tender. Remove chicken from skillet and add to soup mixture in pot. Stir all together and simmer over low heat for 30 to 45 minutes.
  3. To Make Dumplings: Sift together the flour and baking powder. In a small bowl, mix together the milk and oil and add to the flour/baking powder mixture, stirring just until moistened. Drop spoonfuls (tablespoon size) of mixture into simmering chicken stew. Cover pot tightly and bring all to a boil. Reduce heat and simmer for another 12 to 15 minutes. DO NOT RAISE LID UNTIL DONE!

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