Irish Stew with Chicken and Dumplings
Ingredients
- 4 cups water
- 2 can of cream of chicken soup
- 2 onions diced
- 2 stalks chopped celery
- 4 chicken breasts- cut into bite sized pieces
- 4 chopped carrots
- 4 potatoes cut into bite sized pieces
- 2 cups Peas
- Salt and pepper to taste
- 3 cups baking mix like Bisquick
- 1 1/3 cup milk
Directions
- In a heavy soup pot, start by combining the water, soup, onions, celery and chicken. Add in salt and pepper. Cover and cook for 2 hours, on a low heat.
- Toss in the carrots and the potatoes. Cook for 30 minutes.
- Stir in the peas and cook for another 10 minutes.
- Mix together the dumplings by combining the baking mix and milk. Bring the stew up to a boil
- Drop dumplings into the stew by the spoonful. Reduce stew to a simmer. Cook for 10 minutes covered. Remove the cover and cook for another 10 minutes.
Notes
Weight Watchers Changes:
When you are making this Irish Chicken stew you will want to change a few things in order to get the lowest points possible without giving up any of the flavor.
Use 98% fat free cream of chicken soup.
Decrease the amount of potatoes to 3
Decrease the amount of Bisquik to 1 1/2 cup
Decrease the milk to 1/2 cups.
Add another chicken breast, 5 total,
Add more vegetables
Increases the serving size to 8
7 points per serving.
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