Chicken & Dumplings

Ingredients

• 1 1/2 pound of chicken pieces, skin removed
• 1 1/2 cups water
• 1/3 cup chopped celery
• 1/4 cup chopped onion
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon vegetable shortening
• 1/2 cup skim milk

Directions

1. Place prepared chicken pieces in large saucepan.
2. Add water celery, onion and salt. Simmer, covered for 1 hour or until chicken is tender.
3. Meanwhile, prepare dumplings. Combine flour, baking powder and salt. Cut in shortening until texture resembles that of split peas. Add milk to make a stiff dough.
4. Roll dough out on a lightly floured surface to about 1/8″ thickness. Cut into 1-inch strips, squares or diamonds.
5. Remove chicken from bone and return chicken meat to chicken stock. Bring chicken and stock to a boil. Add rolled dumplings, cover and boil for 8-10 minutes.
6. Remove pot from heat and serve immediately.

Food Exchanges: 3/4 cup of serving may be exchanged for 2 Medium Fat Meat, 1 Starch

Makes 6 servings