Chicken pasta soup:
2 skinless, boneless chicken breasts, cut into cubes
1 cup celery, onion and bell pepper
1 cup matchstick-cut carrots
1/4 teaspoon freshly ground pepper
7 cups low sodium chicken broth
1 cup uncooked whole wheat rotini
Heat a Dutch oven over medium-high heat. Coat pan with olive oil. Add chicken and all veggies. Cook for 6 minutes or until chicken begins to brown and vegetables are tender. Add broth; bring to boil. Add pasta, reduce heat to medium, and cook 8 mins or until pasta is done.
Herbed Chicken and Dumplings
8 oz skinless, boneless chicken thighs, cubed
3/4 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 parsley sprigs
1 bay leaf
3 cups chicken broth
2 1/4 oz all-purple wheat flour (about 1/2 cup)
1 tablespoon chopped fresh parsley
1/4 tea baking powder
1/4 tea salt
1/4 cup 1% milk
-Heat a large saucepan over medium-high heat. Coat pan with olive oil, add chicken and cook for 4 mins. Remove chicken from pan. Add celery and next 5 ingredients including bay leaf to pan. Cook for 1 minute. Add broth to pan, bring mixture to boil. Cover, reduce heat and simmer for 30 mins.
-Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder and salt into med. bowl. Add milk. stirring till moist. Spoon into broth mixture; cover and simmer for 10 mins or until dumplings are done. Discard parsley and bay leaf.
* Both recipes from CookingLight.com*
Keep on Cooking!!