Chicken and Dumplings
Reduced-fat, old-fashioned chicken and dumplings.
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
- Place prepared chicken pieces in large saucepan. Add water, celery, onion and salt; simmer, covered, 1 hour or until meat is tender.
- 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.
- 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.