Farmhouse Chicken and Dumplings
Recipe type: Stew
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3-32 Cartons of Fat Free Chicken Broth
  • ⅛ Cup of All Purpose Flour in a Ziploc Bag
  • 1 Can of Pillsbury Reduced Fat Flaky Layers Refrigerated Biscuits
  • 1 Cup of Fat Free Half & Half
  • 4 Cups of Cooked, Shredded Chicken Breast
  • Salt/Pepper to Taste
  • Fresh Parsley, Snipped, Optional
  1. In a large stock pot, bring broth to boil over medium heat. Reduce to a low simmer.
  2. Remove the biscuits from the cans and using kitchen shears, snip each biscuit into 8 pieces. Working a couple biscuits at a time, drop the snipped biscuit pieces in the floured bag and shake to coat with flour. Then, drop biscuit pieces into broth. Finish remaining biscuits the same way. If you need to add a tablespoon of flour to coat remaining biscuits you can.
  3. Add in half and half and shredded chicken. Add in salt and pepper to taste. Cover and simmer gently for about 20 minutes. Ladle into soup bowls and serve hot. Garnish with fresh herbs of your choice if you want to. I used fresh parsley because that's what I had to use up.
  4. This makes 8 servings at 6 Freestyle Points each. Enjoy!
Recipe by Dee Dee Does at