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Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté celery and carrots in a large Dutch oven coated with cooking spray over medium-high heat 6 minutes or until tender. Stir in broth, poultry seasoning, and pepper; bring to a boil.

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  • Stir together baking mix and milk until blended.

  • Turn dough out onto a heavily floured surface; roll or pat dough to 1/8-inch thickness. Cut into 3- x 2-inch strips.

  • Drop strips, 1 at a time, into boiling broth; stir in chicken. Cover, reduce heat, and simmer, stirring occasionally, 8 minutes.

Nutrition Facts

276 calories; calories from fat 21%; fat 6.5g; saturated fat 1.6g; mono fat 2.7g; poly fat 1.7g; protein 20.7g; carbohydrates 27.2g; fiber 1.1g; cholesterol 51mg; iron 1.2mg; sodium 476mg; calcium 65mg.
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