Chicken & Dumplings

By ADW|2017-01-06T10:18:59-05:00Updated: December 12th, 2009|Diabetes Recipes, Poultry, Soups & Stews|0 Comments


  • 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


  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

About the Author: ADW

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

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