Fast Creamy Chicken Stew (with Whole Wheat Dumplings) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Rich stew with dumplings 4 WW points (stew) Ingredients:
3 teaspoons extra-virgin olive oil, divided |
1 cup onion, chopped |
2 stalks celery, chopped |
1 large carrot, chopped |
8 ounces boneless chicken breast, cut into large chunks |
2 cups chicken stock, fat free |
1/2 teaspoon dried thyme |
1/2 teaspoon dried marjoram |
1/4 cup milk, fat free |
1/2 cup frozen peas |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. In a large soup pot, heat 2 teaspoons of the oil and saute the onion, celery, and carrot over medium heat until softened. Scrape them to one side, add the remaining teaspoon of oil to the open space, and add the chicken. Sear the chicken chunks, undisturbed , over medium-high heat for a minute, and then stir. When the chicken is browned all over, add the stock, thyme, marjoram, and milk. Bring to a boil, then reduce the heat and simmer until the stew is the desired thickness. Add the peas, salt and pepper. Keep simmering on low heat.
2. Refer to Whole Wheat Dumplings for the rest!
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