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Chicken and Dumplings, Low Fat

1 1/4 pounds chicken -- cut up and skinned
1 stalk celery -- cut into thirds
1 medium onion -- quartered
2 quarts water
1 teaspoon salt
1/2 teaspoon pepper
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons margarine -- softened
2 tablespoons chopped fresh parsley
3/4 cup nonfat buttermilk


Place first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables. Let chicken and broth cool. Bone and cut chicken into bite-size pieces. Place in separate containers; refrigerate 8 hours.


Remove fat from broth. Bring to a boil, and add pepper. Combine flour, soda, and tsp salt; cut in margarine with pastry blender until mixture is crumbly. Add parsley and buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a heavily floured surface, and knead lightly 4 to 5 minutes. Pat dough to 1/4 inch thickness. Pinch off 1 1/2-inch pieces and drop into boiling broth. Add chicken. Reduce heat to medium-low and cook 8 to 10 minutes, stirring occasionally. 8 servings.


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