I remember my mom using the noodles in her chicken soup. They are so puffy and yummy. These can be found in the frozen food section of your grocery store.
During my grocery store trip I saw these laying in the grocer's freezer, and so many memories came flooding back. I just had to buy them and make some chicken soup. I hadn't tried the dumplings yet so I thought I'd give them a whirl.
Yup, they are puffy just like a dumpling should be, and placed in my chicken soup, delicious....
Since I have found the Lean Cuisine meals, and have been cutting some calories in my diet, I feel so much better. It's amazing what a few less calories can do for a person.
I gave some thought to the Lean Cuisine containers....If the meals in those containers are less then 400 calories, why can't I put my own food in that container and still be in a safe calorie range? That is my chicken and dumpling soup in a Lean Cuisine container. One slice of plain multi-grain bread and a banana. Looks like a good lunch to me.....
Let me see if I can get my chicken and dumpling soup in recipe form for you.
Chicken and Dumpling Soup
3 boneless skinless chicken breast halves, boiled in 8 c. of water (simmer with lid on for 35-45 minutes)
Cut the cooked chicken into pieces, set aside
Using the broth that the chicken was cooked in, add enough water to make 12 c. of broth
2 1/2 TBS chicken soup base
1 c. chopped celery
1 c. chopped onion
2 c. chopped carrots
Add the veggies to the broth and boil until they are almost fork tender
The dumplings have to boil for 30 minutes, so keep that in mind when it comes to the cooking time for your veggies. You don't want them to be mushy.
Add the Reames dumplings, chicken, and 1 tsp. chopped fresh thyme (follow package cooking directions for the dumplings)
Salt and Pepper to taste
I also sprinkled in a pinch of white pepper