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Chicken with Slippery Dumplings

This dumplings are cooked in a mild broth and are served with chicken and gravy at church dinners. This old-fashioned dish reminds many of us of simpler days growing up on the farm.—Betty Jean Boyd, Wilmington, Delaware

8 ServingsPrep: 30 min. + resting Cook: 20 min.

Ingredients

1 stewing chicken (about 5 pounds), cut up
4 celery ribs, chopped
1 medium onion, chopped
4 medium carrots, coarsely chopped
1 tablespoon chicken bouillon granules
DUMPLINGS:
3 cups all-purpose flour
1 teaspoon salt, optional
1/2 teaspoon baking powder
Minced fresh parsley, optional

Directions

Place chicken, celery and onion in a Dutch oven. Cover with water;
bring to a boil. Reduce heat; cover and simmer until chicken is
tender. Remove chicken and keep warm. Skim fat from the pan juices;
add water to measure 3 qts. Set aside 1-1/2 cups for dumplings;
cool. Return remaining broth to the Dutch oven; add carrots and
bouillon.
For dumplings, combine flour, salt if desired and baking powder. Add
enough reserved broth to form a stiff dough. Divide dough into
thirds; cover and let rest for 10-15 minutes.
Meanwhile, bring broth to a simmer. Roll each portion of dough to

2 of 2

Chicken with Slippery Dumplings (continued)

Directions (continued)

1/8-in. thickness; cut into 2-in. squares. Drop one at a time into
simmering broth. Cover and cook for 5-7 minutes, stirring
occasionally. Serve immediately with the chicken. Sprinkle with
parsley if desired. Yield: 8 servings.

Nutrition Facts: One serving (prepared with reduced-sodium bouillon and without salt) equals 414 calories, 11 g fat (0 saturated fat), 76 mg cholesterol, 134 mg sodium, 42 g carbohydrate, 0 fiber, 33 g protein. Diabetic Exchanges: 3-1/2 lean meat, 2-1/2 starch.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.