Source:

Classifications: Main Dishes

Qty Measure Ingredient

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1 2 1/2 lb chicken, cut-up

2 quarts water

1/2 cup celery, sliced

1/2 cup carrots, sliced

2 sprigs parsley

1 leaf bay leaf

1 teaspoon salt

1/4 teaspoon pepper

3/4 cup flour

1 tablespoon parsley, minced

1 teaspoon baking powder

1/4 teaspoon salt

dash ground nutmeg

1/3 cup milk, defrosted

1 egg, lightly beaten

1 tablespoon vegetable oil

1/4 cup flour

1/2 cup water

1/4 teaspoon salt

1/8 teaspoon pepper

Instructions: Place the first 8 ingredients in a 5 qt. Dutch oven or kettle. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for l-1/2 hrs or until the chicken is tender. In a bowl, combine the next 5 ingredients; stir in milk, egg, and oil. Drop by tablespoonfuls onto boiling broth. Cover and cook without lifting lid for 12 - 15 minutes or until dumplings are tender. Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm. Strain broth, reserving 2 cups for gravy (save remaining broth for another use). Place reserved broth in a saucepan; bring to a boil.; Combine flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat until thickened, about 2 minutes. Pour over chicken and dumplings.

Staging:

Variations:

Background: Note: Nutritional Analysis: One serving equals 491 calories, 1,139 mg sodium, 162 mg cholesterol, 28 gm carbohydrate, 32 gm protein, 27 gm fat. DIABETIC EXCHANGES: 3 meat, 3 fat, 2 starch

Serves: 4

Food Exchanges: