Healthy Eating

Chicken and Dumplings

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INGREDIENTSNutrition

4-6 US
  • 1large broiler-fryer chicken, cut up
  • 2celery ribs, sliced
  • 4carrots, peeled and sliced
  • 1medium onion, diced
  • 1(14 1/2 ounce) can chicken broth
  • 2tablespoons dried parsley
  • 2teaspoons chicken bouillon granules
  • 1 12teaspoons salt
  • 12-1teaspoon pepper
  • water
  • DUMPLINGS

  • 2cups flour
  • 4teaspoons baking powder
  • 1teaspoon salt
  • 34cup milk
  • 4tablespoons oil

DIRECTIONS

Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.

Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.

Remove chicken and let stand until cool enough to handle.

Remove skin from chicken and tear meat away from bones.

Return meat to soup; discard skin and bones.

Add more salt and pepper to taste, if desired.

Return soup to a simmer.

In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.

Drop by tablespoonfuls into simmering soup.

Cover and simmer for 15 to 20 minutes.

Serve immediately.

Yield: 4 to 6 servings.

*SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.

 

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