湯

• Chicken Stew with Dumplings
  • 

    Preparation Time: 30 Minutes

    Cooking Time: 45 Minutes

    Serving Size: 8 Servings

    Ingredients

    • • 2 Tbsp Butter
    • • 1/2 Cup Onion, chopped
    • • 1/2 Cup Celery, chopped
    • • 2 Tbsp All-Purpose Flour
    • • 2 cans (14.5 oz each) Chicken Broth
    • • 1/2 Tsp Black Pepper
    • • 1/2 Tsp Dried Basil
    • • 1/4 Tsp Dried Thyme
    • • 2 Cups Mixed Vegetables, frozen
    • • 1 Cup Potato, diced
    • • 3 lbs Rotisserie Chicken (deboned and shredded)
    • • 1 1/3 Cups All-Purpose Flour
    • • 1/4 Cup BiPro, Unflavored, Whey Protein Isolate
    • • 2 Tsp Baking Powder
    • • 1/4 Cup Butter
    • • 3/4 Cup Skim Milk
    • • 2 Tbsp Dried Dill

    Directions

    • 1. Melt 2 Tbsp butter in a large Dutch oven over medium heat. Add onion and celery and cook with stirring until soft.
    • 2. Sprinkle in 2 Tbsp flour and whisk continuously to make a thick roux, about 2 min.
    • 3. Slowly add chicken broth, whisking to remove any lumps. Stir in salt, pepper, basil, thyme, vegetables and potatoes.
    • 4. Cook over medium heat until potatoes are tender (15-20 minutes). Stir in chicken and continue to simmer.
    • 5. Meanwhile combine 1 1/3 cups flour, BiPro, and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in milk and dill. Drop by rounded tablespoonsful into simmering stew.
    • 6. Cook uncovered for 10 minutes. Cover and cook until dumplings are tender, 8-10 minutes.

    Dietary Exchanges

    2 Carb, 1 Vegetable, 5 Lean Meat

    Nutrient Content Claims

    • Excellent Source of Protein
    • Good Source of Fiber
    • Good Source of Vitamin A
    • Excellent Source of Vitamin C
    • Good Source of Calcium
    • Good Source of Iron
• Cream of Broccoli Soup
  • 

    Preparation Time: 35 minutes

    Cooking Time: 10 minutes

    Serving Size: 8 servings (1 cup each)

    Ingredients

    • • 2 cups Water
    • • 1-1/2 lb. Broccoli, frozen, chopped (about 4½ cups)
    • • 3/4 cup Celery, chopped
    • • 1/2 cup Onion, chopped
    • • 1/3 cup BiPro Whey Protein Isolate, natural unflavored
    • • 2 Tbsp Butter
    • • 2 Tbsp All Purpose Flour
    • • 2-1/2 cups Vegetable Broth
    • • 1/2 tsp Salt
    • • 1/8 tsp Pepper
    • • 1/8 tsp Nutmeg
    • • 1/3 cup Heavy Whipping Cream

    Directions

    • 1. Heat water to boiling in 3-quart saucepan.
    • 2. Add broccoli, celery and onion. Cover and heat to boiling.
    • 3. Boil until vegetables are tender (do not drain). Let cool.
    • 4. Place broccoli mixture in a blender, add BiPro Whey Protein.
    • 5. Cover and blend until smooth.
    • 6. Melt butter in 3-quart saucepan over medium heat. Stir in flour.
    • 7. Cook, stirring continuously, until mixture is smooth and bubbly.
    • 8. Slowly stir chicken broth into flour mixture.
    • 9. Heat to boiling, over medium heat, stirring constantly. Boil and stir 1 minute.
    • 10. Stir in broccoli mixture, salt, pepper and nutmeg. Heat just to boiling.
    • 11. Stir in whipping cream. Heat just until hot (do not boil). Try to keep soup temperature below 160°F.

    Dietary Exchanges

    1-1/2 Vegetable; 1 High Fat Meat

    Nutrient Content Claims

    • Good Source of Protein
    • Good Source of Fiber
    • Excellent Source of Vitamin A
    • Excellent Source of Vitamin C