Chicken and Dumplings
Ingredients:
Chicken:
1 (2 1/2-pound) chicken, skin removed, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 Herb Ox, very low sodium chicken bouillon
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of chicken soup, reduced fat
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water
Preparation:
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot.
Add 4 quarts of water and in water and bring to a simmer over medium heat.
Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes.
Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones.
Return the chicken meat to the pot. Keep warm over low heat.
To prepare the dumplings:
Mix the flour with the salt and mound together in a mixing bowl.
Beginning at the center of the mound, drizzle a small amount of ice water over the flour.
Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water.
Knead the dough and form it into ball.
Dust a good amount of flour onto a clean work surface.
Roll out the dough (it will be firm), working from center to 1/8-inch thick.
Let the dough relax for several minutes.
Add the cream of chicken soup to the pot with the chicken and simmer gently over medium-low heat.
Cut the dough into 1-inch pieces.
Pull a piece in half and drop the halves into the simmering soup. Repeat.
Do not stir the chicken once the dumplings have been added.
Gently move the pot in a circular motion so the dumplings become submerged and cook evenly.
Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
Makes: 8 servings
Serving size: 1/8 recipe
LA Exchange: 1 Protein, 1 Starch, 1 Vegetable, 1 Fat
