Chicken & Dumplings

Ingredients

For the soup

• 2 cups cooked skinless chicken breast, shredded
• 6 cups low-sodium chicken broth
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper

For the light dumplings

• 1 cup all-purpose flour
• ½ cup plain nonfat Greek yogurt
• ½ tsp baking powder
• ¼ tsp salt

Instructions

1. In a large pot, bring the chicken broth to a boil.
2. Add the onion, carrots, celery, and garlic. Cook for 10–15 minutes until the vegetables start to soften.
3. Stir in the shredded chicken, salt, and black pepper.
4. In a bowl, mix the flour, Greek yogurt, baking powder, and salt until a soft dough forms.
5. Drop small spoonfuls of the dough into the simmering soup to form dumplings.
6. Cover the pot and cook for 10–12 minutes, until the dumplings are cooked through and fluffy.
7. Serve warm.

Weight Watchers Points

• 4 servings: about 5–6 points per serving