Chicken and Dumplings

Ingredients

Chicken

• 1 (1 1/2 pound) chicken
• 1 1/2 cups water
• 1/4 teaspoon salt
• 1/2 stalk celery
• 1/4 cup onion

Rolled Dumplings

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon shortening
• 1/2 cup skim milk

Instructions

Chicken

1. Disjoint chicken and remove skin; place in large pan. Add water, salt, celery and onion; simmer for 1 to 2 hours or until meat is tender.
2. Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add Rolled Dumplings. Cover and boil gently for 8 to 10 minutes.

Rolled Dumplings

1. 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.

Notes

Each 3/4 cup cup serving may be exchanged for 2 medium fat meat, 1 starch