Chicken And Dumplings Recipe

Serves: 6

Ingredients

  • 1 small chicken (1-1/2 lbs)
  • 1 1/2 cups water
  • 1/4 tsp salt
  • 1/2 stalk celery

  • 1/4 cup onion

Dumplings

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp shortening
  • 1/2 cup skim milk

Preparation

  1. Disjoint chicken and remove skin. Place in large pan.
  2. Add water, salt, celery and onion. Simmer 1 to 2 hours, until meat is tender.
  3. Make rolled dumplings while chicken stock is simmering: Combine flour, baking powder and salt. Cut in shortening. Add milk to make a stiff dough. Roll dough out to about 1/8-inch thickness and cut into 1-inch strips, squares or diamonds.
  4. Remove chicken from bone, and return chicken to chicken stock.
  5. Bring chicken and stock to a boil.
  6. Add rolled dumplings. Cover and boil gently 8 to 10 minutes.

Food Exchanges

Each 3/4-cup serving may be exchanged for

  • 2 Medium Fat Meat
  • 1 Starch

Chicken Pot Pie

To make a chicken pot pie, put the mixture in a deep dish, cover with a rolled pastry dough to fit, and make several slashes in the top. The top crust would add calories to the total. You may add peas, carrots and/or mushrooms if you like. Those ingredients are not in the original recipe.

Recipe from the files of Alice Broaddus 2/02/93

Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD

Photo by Jordan

In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions.

Chicken

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