| Chicken and Dumplings |
| Number of Servings |
6 |
|
Serving Size |
cup |
| Preparation Time |
30 minutes |
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Cooking Time |
50 minutes |
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| Quantities |
Ingredients |
| 2-3 pounds | frying chicken, cut up |
| 1 tablespoon | margarine |
| 2-3 | stalks celery, cut in 1 inch pieces |
| 1/2 cup | onion, slices |
| 1/4 teaspoon | pepper |
| 3 cups | water |
| 2 cubes | chicken bouillon or 2 teaspoon granules |
| 4-6 | carrots, cut in one inch pieces |
| 3 tablespoons | flour |
| 1/2 cup | cold water |
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| Equipment |
Instructions |
- large Dutch oven
- or pan with cover
- measuring spoons
- cutting board
- sharp knife
- measuring cups
- stirring spoon
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- Wash pieces of chicken with cold water.
- Melt margarine in Dutch oven. Add chicken pieces and cook until brown.
- Add celery, onion, pepper, 3 cups water, bouillon and carrots. Simmer covered for about 35 minutes.
- Combine flour and 1/2 cup cold water. Stir with fork to remove bumps.
- Stir flour mixture into the juice of the chicken mixture. Heat until it boils. Stirring constantly. Continue heating until the liquid thickens.
- Refer to Breads-5 for the Dumpling Recipe. Drop Dumplings by the tablespoons on top of hot chicken mixture. Cover tightly. Simmer for about 12-15 minutes or until dumplings are fluffy.
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| NOTES: Variation: Green beans, potatoes, or lima beans can be added during step # and dumplings omitted. Sodium would be reduced if bouillon is omitted. |
| Nutrition Information |
| Calories |
430 |
| Total Fat |
13g |
| Saturated Fat |
4g |
| Protein |
60g |
| Carbohydrates |
14g |
| Fiber |
3g |
| Sugar |
5g |
| Vitamin A |
680% |
| Vitamin C |
45% |
| Calcium |
6% |
| Iron |
80% |
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