[KITCHEN KORNER] Chicken and Dumplings

 by Dr. Teresa A. Smith, Dr. TAS*

Ingredients

• 2 large skinless chicken breasts or 6 skinless chicken thighs
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt or to taste
• 1 teaspoon black pepper
• 1 teaspoon Better Than Bouillon Roasted Garlic Base
• 1 teaspoon Better Than Bouillon Roasted Chicken Base
• 1 10.5 oz. can of fat free cream of chicken
• 1 10.5 oz. can of healthy cream of celery
• Anne’s Old Fashion Flat Dumplings or Barilla Protein Pasta (Add amount based on the consistency you want. For example, if you want more liquid, add fewer dumplings or pasta.)

Preparation

Put the chicken, garlic, onion, salt, and pepper in a large pot. Cover chicken with water; once the water begins to boil, cook the chicken on medium heat. Remove the done chicken from the broth. Reserve the broth and add the Better Than Bouillon Bases and soups.

Remove the chicken from the bone when it is cool enough to handle and return it to the pot. Bring to a boil and add pastry or pasta, frequently stirring, then simmer on medium to low until pastry or pasta is done. You can always add more seasonings if needed.

*     Get TRANSFORM WITH TAS: Healthy Recipes on Amazon.