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Category: Main Course
chicken and dumplings - TastyPlanner.com
Chef: Rawill5
from unchained
Recipe Source: sparkrecipe.com
Ingredients
2 quarts of water
1.75 lbs of skinless, boneless chicken breasts
1.5 tsp salt substitute
2 stalks of celery, chopped
1 med onion sliced
1 clove garlic, peeled & quartered
1 bay leaf
5 parsley leaves
1 tsp coarsly ground pepper
1 lemon wedge juice
DUMPLINGS:
2 cups whole wheat flour
1 tbsp baking powder
1.25 tsp salt substitute
1 cup of non-fat milk
Instructions
Bring water to boil in a large pot. Add chicken, 1 tsp of salt sub, onion, celery, garlic, bay leaf & parsley. Reduce to simmer and cook chicken uncovered for 2 hrs. Liquid will reduce by 1/3. Remove chicken and set aside to cool. Strain stock to remove vegies & scum. Reserve 6 cups of pure stock back in pot. Add pepper, .5 tsp of salt sub & juice from lemon wedge. Reheat over med heat until simmering.
Dumplings: combine flour, baking powder, salt sub & milk in medium bowl. Stir until smooth and let dough rise for 5-10 min. I tear small bits of dough & flatten into mini-pancake form and drop in simmering stock. Use all dough. Dumplings will swell and then slowly shink as they partially dissolve into a white gravy. Simmer 20-30 minutes until thick, stirring almost constantly. Tear cooled chicken into large pieces (so it looks like it came from a whole chicken) and drop into pot. Simmer another 5-10 minutes and serve. Makes approximately 6 2-cup servings.
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