Chicken and Dumplings
Diabetic Friendly Recipe
This recipe uses one whole small chicken to get maxiumum chicken goodness in the soup along with celery and onions. Tender dumplings make this a hearty meal.
1 small chicken (1-1/2 pounds)
1-1/2 cup water
1/4 teaspoon salt
1/2 stalk celery
1/4 cup onion
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
1/2 cup skim milk
Disjoint chicken and remove skin; place in large pan. Add water, salt, celery, and onion; simmer one to two hours or until meat is tender. Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add rolled dumplings. Cover and boil gently eight to ten minutes.
Rinse chicken; pat dry. Add to skillet. Cook chicken over medium-high heat about ten minutes or until chicken is tender and not longer pink, turning once. Add cherry tomatoes. Cover and cook one to two minute or till heated through.
Directions for making rolled dumplings:
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.
Pot Pie Variation: To make a chicken pot pie, put mixture in a deep dish, cover with a rolled pastry dough to fit, making several slashes in the top. The top crust would add calories to the total. You may add peas, carrots, mushrooms if you like. (Those ingredients are not in the original recipe).
Recipe makes 6 servings. Serving size: 3/4-cup. Exchanges: 2 Medium Fat Meat, 1 starch