Chicken and Dumplings

6 chicken legs, cooked and with skin and bones removed

3 carrots

2 stalks celery

1 t salt

1 cup frozen broccoli

1 t black pepper

1/4 t ground cloves

1 bay leaf

1 t dried basil

6 cups water


Dumplings:

1 cup cornmeal

3/4 cup whole wheat flour

1 cup skim milk

2 t baking powder

1/2 t salt

Cook the chicken, vegetables and spices together until vegetables are tender.


For dumplings:
Stir together dry ingredients and liquid ingredients in separate bowls; add liquid ingredients to dry ingredients and stir until moistened.

Drop by tablespoons into soup, cover and bring to boiling; cook for about 10 minutes.

Makes 6 servings.


This is a version of Yosemite Chicken Stew and Dumplings that I altered to suit what I have on hand. Credit should go to the person who submitted the original recipe.


Number of Servings: 6

Recipe submitted by SparkPeople user GYPSIQUEEN.