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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 celery ribs, sliced |
2 carrots, sliced |
vegetable cooking spray |
3 (14 1/2-ounce) cans low-sodium fat-free chicken broth |
1/2 teaspoon poultry seasoning |
1/2 teaspoon pepper |
1 2/3 cups reduced-fat baking mix |
2/3 cup fat-free milk |
3 cups chopped cooked chicken |
Directions:
1. Sauté celery and carrots in a large Dutch oven coated with cooking spray over medium-high heat 6 minutes or until tender. Stir in broth, poultry seasoning, and pepper; bring to a boil.
2. Stir together baking mix and milk until blended.
3. Turn dough out onto a heavily floured surface; roll or pat dough to 1/8-inch thickness. Cut into 3- x 2-inch strips.
4. Drop strips, 1 at a time, into boiling broth; stir in chicken. Cover, reduce heat, and simmer, stirring occasionally, 8 minutes.
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