Weight Watchers CHICKEN AND DUMPLING SOUP

Ingredients:

For the Soup:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 1 cup frozen peas

For the Dumplings:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup non-fat milk
• 2 tablespoons fresh parsley, chopped (for garnish, optional)

Instructions:

For the Soup:

1. In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic. Sauté until vegetables are softened.
2. Add shredded chicken, chicken broth, dried thyme, dried rosemary, salt, and black pepper. Bring to a simmer and let it cook for about 15-20 minutes.
3. Add frozen peas and continue simmering for an additional 5 minutes.

For the Dumplings:

1. In a mixing bowl, whisk together flour, baking powder, and salt.
2. Gradually add the milk, stirring until just combined. The batter should be thick.
3. Using a spoon, drop small portions of the dumpling batter into the simmering soup. Cover and let them cook for about 10-15 minutes until the dumplings are cooked through.
4. Check for seasoning and adjust with additional salt and pepper if needed.
5. Ladle the soup into bowls, topping each serving with fresh parsley if desired.