Ingredients:
For the Soup:
6 cups fat-free chicken or vegetable broth
1 cup diced carrots
1 cup diced celery
1 cup diced onion
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
For the Dumplings:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
2 tablespoons chopped fresh parsley
Instructions:
In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
Add the diced carrots, celery, onion, minced garlic, dried thyme, salt, and pepper to the pot. Simmer until the vegetables are tender, about 15-20 minutes.
In a mixing bowl, combine the all-purpose flour, baking powder, salt, fat-free milk, and chopped fresh parsley. Mix until just combined.
![](https://ketosisguide.us/wp-content/uploads/2024/05/410930755_346580844761837_1391669021294530010_n.jpg)
Drop spoonfuls of the dumpling mixture into the simmering soup, spacing them out to allow room for expansion.
Cover the pot and let the dumplings cook for 10-12 minutes, or until they are cooked through and no longer doughy in the center.
Taste the soup and adjust the seasoning with salt and pepper as needed.
Serve the soup hot, with a few dumplings in each bowl.
WW Points (Approximate per Serving):
The points can vary based on the specific brands and quantities used. For a typical serving size (1 cup of soup with dumplings), it’s approximately 3-4 WW points.