Lo-fat lo-cal chicken and dumplings

1 Servings

Ingredients

Quantity Ingredient
2½ quart Water
3 pounds Chicken, cut up and skinned (up to 4)
5 Carrots
4 Stalks celery
2 smalls Onions
1 Bay leaf
4 Juniper berries
¼ Tsp, whole peppercorns
2 teaspoons Basil
1 teaspoon Salt
1½ cup Flour
3 teaspoons Baking powder
1 teaspoon Salt
⅛ teaspoon White pepper
½ cup Chopped parsley
1 tablespoon Minced chives
3 tablespoons Margarine
⅔ cup Skimmed milk

Directions

DUMPLINGS

In a large Dutch oven, combine water, chicken, 2 quar- tered carrots, 1 stalk celery quartered, 1 onion peeled and quartered. Add seasonings, bring to boil. Reduce heat and simmer 45 minutes. Remove vegetables and puree in food proces- sor. Add this to Dutch oven along with remaining vegetables, sliced thinly. Bring to boil. Combine ingredients for dump- lings. Drop tablespoons of batter into boiling broth. Reduce heat to simmer. Cover for 20 minutes. Do not peek. Remove bay leaf.

Posted to JEWISH-FOOD digest V96 #111 From: "Anne G. de Borja" <anne@...> Date: Fri, 27 Dec 1996 13:15:21 +0800

Related recipes