Family sized Ramen Chicken and Dumplings is a healthy, low-sodium filling dish that easily feeds 6. This recipe is a wonderful choice when using up chicken leg quarters for a particularly frugal meal. We’ve omitted the Ramen seasoning packet and opted to use a low sodium chicken broth in its place for a heart healthier choice for the family.
4 packets ramen noodles, any flavor , crushed
2 medium carrots, peeled and sliced
2 stalks celery, washed and sliced thinly
6 cups reduced-sodium chicken broth
1/8 teaspoon black pepper
1 tsp turmeric
1 1/2 cups chopped cooked chicken
1/4 c. diced onion
1 1/2 cups biscuit mix (such as bisquick or homemade quick mix)
1/2 cup milk
Place broth, carrots, onion, celery, pepper, and turmeric in saucepan over medium-high heat, bringing to a boil. Reduce heat to medium, cover and simmer 8-10 minutes
While the soup is simmering, mix biscuit mix and milk. Remove cover, add crushed ramen noodles, and chicken. Stir well. Spoon dumpling dough into 8-10 even size mounds on the top of the soup. Put lid back on and cook 7-10 minutes Or until toothpick inserted into dumplings comes out clean.
Makes approx 6 servings.
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