Chinese Chicken Dumpling Soup

Serves: 4
WW Points per Serving: 4

1 cup minced cooked chicken breast (about 5 oz.)
3 tbsp. chopped fresh cilantro
2 tbsp. hoisin sauce
16 won ton wrappers
4 cups fat-free, less sodium chicken broth
2 tsp. low-sodium soy sauce
1/2 cup sliced mushrooms
1/4 cup sliced green onions

Combine first 3 ingredients in a small bowl. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tbsp. chicken mixture into center of each wrapper. Moisten edges of wrapper with water; bring opposite corners together. Press edges together to seal, forming a triangle. Cover lightly and set aside. Combine chicken broth and soy sauce in a large saucepan; bring to a simmer over medium heat. Add 4 dumplings; stir gently. Cook 4 minutes or until dumplings float to top. Place dumplings in a soup bowl. Repeat procedure with remaining dumplings. Add mushrooms and green onions to broth; cook 1 minute. Ladle 1 cup broth mixture over each bowl of dumplings. Serve immediately.

Serving = 4 dumplings and 1 cup broth mixture.