Chicken & Dumplings (Diabetic)

1 Small Chicken (1-1/2 lbs)
1 Cup All purpose flour
1-1/2 Cup Water
1 Teaspoon Baking powder
1/4 Teaspoon Salt
1/2 Teaspoon Salt
1/2 Stalk Celery
1 Tablespoon Shortening
1/4 Cup Onion
1/2 Cup Skim milk
Dumplings, recipe follows
1 2 hours or until meat is tend

Directions for Chicken and Dumplings: Disjoint chicken and remove skin;
place in large pan. Add water, salt, celery, and onion; simmer return
chicken to chicken stock. Bring chicken and stock to a boil; add rolled
dumplings. Cover and boil gently 8 to 10 minutes.

Directions for making rolled dumplings: Combine flour, baking powder, and
salt. Cut in shortening. Add milk to make a stiff dough. Roll dough out to
about 1/8 inch thickness and cut into 1 inch strips, squares or diamonds.

Each serving 3/4 Cup, may be exchanged for 2 Medium Fat Meat, 1 Starch.

To make a chicken pot pie, put mixture in a deep dish, cover with a rolled
pastry dough to fit, making several slashes in the top. The top crust would
add calories to the total. You may add peas, carrots, mushrooms if you like.


Those ingredients are not in the original recipe. From files of Alice
Broaddus 2/02/93
(Home Cookin 4.8 Chapter: Diabetic)


Servings: 6