Makes 6 servings.
1 ½ pound chicken pieces, skin removed
1 ½ cups water
⅓ cup chopped celery
¼ cup chopped onion
¼ teaspoon salt
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon vegetable shortening
½ cup skim milk
1. Place prepared chicken pieces in large saucepan. Add water, celery, onion and salt; simmer, covered, 1 hour or until meat is tender.
2. Meanwhile, prepare dumplings. Combine flour, baking powder, and salt. Cut in shortening until texture of split peas. Add milk to make a stiff dough. Roll dough out on a lightly floured surface to about ⅛" thickness. Cut into 1-inch strips, squares or diamonds.
3. Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add rolled dumplings. Cover and boil gently 8 to 10 minutes.
Nutritional Info (per serving):
Food Exchange: Per ¾ cup serving, may be exchanged for 2 Medium Fat Meat, 1 Starch