Nutrition Facts
Serving Size | ¼ of recipe |
Calories | 196 |
Total Fat | 4 g |
Saturated Fat | 1 g |
Sodium | 991 mg |
Total Carbohydrate | 29 g |
Dietary Fiber | 2 g |
Protein | 12 g |
Servings and Times
Servings | 4 |
Tip: Refrigerate dumplings and soup in separate containers and save for lunch.
Ingredients and Preparation
Ingredients | Measures |
---|---|
Olive oil | 2 teaspoons |
Small white onion, chopped | 1 |
Carrots, peeled and sliced | 2 |
Garlic clove, minced | 1 |
Dried thyme | ½ teaspoon |
Chicken broth | 14 ounces (eg, a 14.5-ounce can) |
Water | 14 ounces |
Low-fat cream of celery soup | 1 10.75-ounce can |
Chicken breast tenders, cut into 1” squares | ¾ pound |
Low-fat milk | 1/3 cup |
Egg | 1 |
All-purpose flour | ¾ cup |
Baking powder | 1 ½ teaspoons |
Cornmeal | 1 ½ teaspoons |
Salt | ¼ teaspoon |
Freshly ground pepper to taste |