Soup

Low-Carb Chicken and Dumplings is for Soup.

Low-Carb Chicken and Dumplings takes 5 minutes to prepare.

Low-Carb Chicken and Dumplings takes 20 minutes to cook.

Low-Carb Chicken and Dumplings makes 8 servings.

The ingredients for Low-Carb Chicken and Dumplings are:

2 Boneless, skinless chicken breast
2 C. water
2 cans Chicken Broth
2 Mission Brand low-carb flour soft taco sized tortillas
1/4 C. Frozen Peas
1 T. Cornstarch
1.5 T. Minced Garlic
Pepper
Seasoned Salt
Onion Powder

Here is how you make Low-Carb Chicken and Dumplings:

Add water and broth to a large pot. Add raw chicken breast along with garlic. Add pepper, salt & onion powder to taste (I love flavor and tend to add A LOT). Boil until chicken is no longer pink. While cooking chicken, cut each tortilla in half and cut each half into 1/2 inch wide strips. Remove chicken and allow to cool. Bring broth back to a boil, one by one drop in tortilla strips. Shred chicken. Add back to broth. Make a cold slurry with corn starch (mix corn starch with cold water and mix well) and stir into soup. Bring back to a boil. Allow to boil for about 5 minutes. At last minute add frozen peas. Soup will thicken a bit after it has cooled down. This will make 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user GERDAUS_GIRL.

The nutritional information for Low-Carb Chicken and Dumplings is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 117.2

• Total Fat: 2.0 g
• Cholesterol: 34.8 mg
• Sodium: 519.9 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 2.9 g
• Protein: 17.9 g

The dietary needs meet for Low-Carb Chicken and Dumplings is Low Carb