Chicken and Dumplings

Ingredients
2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup chopped onion
1 cup thinly sliced celery
2-1/4 cups gluten-free biscuit mix (divided; 1/4 and 2 cups)
10 cups chicken broth
2 cups sliced carrots
1 tsp dried thyme
1 Tbsp baking powder
3/4 cup buttermilk
1/4 tsp salt
1/4 tsp pepper


Make-Ahead Preparation

• In a large non-stick pot coated with non-stick cooking spray over medium heat, stir chicken and onion about 5 minutes or until chicken is browned.
• Add celery, and sauté several minutes longer.
• Sprinkle chicken mixture with 1/4 cup flour and gradually stir in broth, carrots and thyme. Bring to a boil, cover and reduce heated, stirring occasionally until chicken is tender, about 20 minutes.
• Meanwhile, prepare dumplings as follows: In a separate bowl, combine 2 cups flour and baking powder. Stir in buttermilk and season with salt and pepper.
• Drop dumplings into soup by tablespoonfuls. Cover and cook over medium-low heat 15 minutes or until dumplings are done.
• Serve immediately, or to freeze: allow to cool to room temperature, then transfer to a freezer container, label, and freeze.

To Serve

• Defrost in refrigerator.
• Re-heat over low heat in a non-stick pan.

Calories: 307, protein 54g, carbohydrate 35g, fat2g, calories from fat (96) 7, saturated fat 1g, dietary fiber 4g, cholesterol 67 mg, sodium766 mg, diabetic exchange 3.5.

Check out more recipes from the book: Trim and Terrific Freezer Friendly Meals