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Chicken and Dumplings (Diabetic)

1 1/2 pound chicken pieces, skin removed

1 1/2 cups water

1/3 cup chopped celery

1/4 cup chopped onion

1/4 teaspoon salt

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon vegetable shortening

1/2 cup skim milk

1. Place prepared chicken pieces in large saucepan. Add water, celery, onion and salt; simmer, covered, 1 hour or until meat is tender.
2. Meanwhile, prepare dumplings. Combine flour, baking powder, and salt. Cut in shortening until texture of split peas. Add milk to make a stiff dough. Roll
   dough out on a lightly floured surface to about 1/8-inch thickness. Cut into 1-inch strips, squares or diamonds.
3. Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add rolled dumplings. Cover and boil gently 8 to 10 minutes.

Makes 6 servings.

Food Exchange: Per 3/4 cup serving, may be exchanged for 2 Medium Fat Meat, 1 Starch.

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