From Hungry Girl
To make the stew, bring a very large pot sprayed with nonstick spray to medium-high heat on the stove. Add celery, carrots, onion, and garlic. Stirring often, cook until veggies have slightly softened, 6-8 minutes.
To the pot, add chicken broth, chicken breasts, mushrooms, thyme and pepper. Add bay leaf and 2 cups of water. Stir well.
Cover pot and bring contents to a boil. Reduce heat to low, and let simmer until chicken is cooked through, about 25 minutes. Carefully remove chicken and transfer to a large bowl. Re-cover the pot, and let contents continue to simmer.
Once cool enough to handle, shred chicken with two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it.
Add shredded chicken to the pot, along with condensed soup and frozen peas. Stir thoroughly and raise heat to medium low; return stew to a simmer.
Meanwhile, in a medium bowl, combine dumpling ingredients. Gently mix just until a soft dough forms: don't over mix.
Once stew is simmering, add dough in heaping tablespoons to form about 16 individual dumplings: add the dough slowly and evenly so dumplings don't stick together. Cook until dumplings are firm, 10-12 minutes, gently turning them over about halfway through cook time.
Remove bay leaf, and serve it up!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 53 | ||
Calories from Fat: 3 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 63.2mg | 2 % | |
Potassium 226.6mg | 6 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 7.4g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
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