Chicken and Dumplings

3  cups		water
6		to 8 boneless s, skinless chicken breast halves
1/2  cup		egg substitue
1  cup		skim milk
2  cups		self-rising flour

Tip: For nutritional information on all the ingredients in Chicken and Dumplings just click on each ingredient name. Then adjust the serving size for any Chicken and Dumplings ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a large saucepan, bring the water to a boil over high heat. Add the chicken pieces, return to a boil, and lower the heat. Cover and simmer until chicken is fok tender, 20 to 30 minutes.
Defat the stock. Return the chicken and stock to the saucepan and bring to a boil while you mix the dumplings.
In a medium bowl, mix the egg substitute and skim milk into the flour to form a soft dough. Drop by spoonfuls into the hot broth. Let boil 15 minutes without stirring. Do not cover.