Chicken & Dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 quarts of water1.75 lbs of skinless, boneless chicken breasts1.5 tsp salt substitute2 stalks of celery, chopped1 med onion sliced1 clove garlic, peeled & quartered1 bay leaf5 parsley leaves1 tsp coarsly ground pepper1 lemon wedge juiceDumplings:2 cups whole wheat flour1 tbsp baking powder1.25 tsp salt substitute1 cup of non-fat milk
Bring water to boil in a large pot. Add chicken, 1 tsp of salt sub, onion, celery, garlic, bay leaf & parsley. Reduce to simmer and cook chicken uncovered for 2 hrs. Liquid will reduce by 1/3. Remove chicken and set aside to cool. Strain stock to remove vegies & scum. Reserve 6 cups of pure stock back in pot. Add pepper, .5 tsp of salt sub & juice from lemon wedge. Reheat over med heat until simmering.
Dumplings: combine flour, baking powder, salt sub & milk in medium bowl. Stir until smooth and let dough rise for 5-10 min. I tear small bits of dough & flatten into mini-pancake form and drop in simmering stock. Use all dough. Dumplings will swell and then slowly shink as they partially dissolve into a white gravy. Simmer 20-30 minutes until thick, stirring almost constantly. Tear cooled chicken into large pieces (so it looks like it came from a whole chicken) and drop into pot. Simmer another 5-10 minutes and serve. Makes approximately 6 2-cup servings.
Dumplings: combine flour, baking powder, salt sub & milk in medium bowl. Stir until smooth and let dough rise for 5-10 min. I tear small bits of dough & flatten into mini-pancake form and drop in simmering stock. Use all dough. Dumplings will swell and then slowly shink as they partially dissolve into a white gravy. Simmer 20-30 minutes until thick, stirring almost constantly. Tear cooled chicken into large pieces (so it looks like it came from a whole chicken) and drop into pot. Simmer another 5-10 minutes and serve. Makes approximately 6 2-cup servings.
Nutritional Info Amount Per Serving
- Calories: 181.4
- Total Fat: 1.4 g
- Cholesterol: 13.7 mg
- Sodium: 365.7 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 5.3 g
- Protein: 11.6 g
Member Reviews
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OLIVERSMOM2
Sounds really yummy, but the picture show does't look very appetizing. Not enough color. - 11/4/09
Reply from INDIANAGAL1 (11/5/09)
Thanks for rating!
If you have seen Cracker Barrel's dish, it looks very similar to mine. No yellow coloring added. I have eaten other restuarants' chicken & dumplings and usually if it yellow it means something in it came out of a can because it usually has that perservative taste to it.
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SHUTRBUG1
I think I'll try this one. I'm really hoping the dumpling does not turn out a soggy lump - I can't deal with soggy! A picture would have been great. - 11/4/09
Reply from INDIANAGAL1 (11/4/09)
I just added a photo.
The meal is in a thick "gravy". The longer you simmer, the thicker it gets.
I really hope you like it.