This comforting chicken soup is filled with vegetables and uses nonfat buttermilk and fat-free chicken broth instead of a heavier cream base. It’s as satisfying as chicken and dumplings, with none of the guilt.
Makes 6 servings
Hands-on 35 min.
Total 1 hour, 5 min.
2 skinned and boned chicken breast halves (about 1 ½ lb.)
5 cups reduced-sodium fat-free chicken broth
1 Tbsp. butter
2 medium-size red potatoes, cut into wedges
1 celery rib, chopped
¼ large white onion, coarsely chopped
½ carrot, peeled and chopped
½ cup fresh or frozen green peas
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