Ingredients:
TO MAKE STOCK
1 whole chicken
3 carrots, cut up
1 yellow onion
4 stalks of celery, chopped
2 bay leaves
1 tsp thyme
2 tsp sage
1 pepper
1 pinch of salt
5 qt water
FOR CHICKEN SOUP BASE
3 cup strained stock
2 carrots, chopped
2 celery ribs, chopped
1 small yellow onion, chopped
1/2 tsp sage
FOR DUMPLINGS
2 1/2 cup flour
3 tsp baking powder
1 tsp salt
3 tbsp crisco
2 tbsp chopped parsley or
1 tbsp dill weed
1 1/4 cup milk
Instructions:
Simmer all stock ingredients in water for about 45 minutes. Remove
chicken from pot and cool until able to handle. Skin and bone chicken
and cut or tear into small pieces. Strain stock reserving 3 cups or
so. Add chicken and ingredients list for soup. Bring to a simmer
while you are preparing the dumplings.
Dumplings can either be made with Bisquick or you make them with the
ingredients listed above. Mix dry ingredients and cut in Crisco,
using a pastry blender or two knives. Add parsley or dill and stir
milk in with a wooden fork. Do not overmix. Drop by large spoonfuls
on top of the simmering soup. Simmer 5 minutes with the lid off,
then cover and simmer 15 to 20 minutes longer. Serve immediately.
This is adapted from a recipe from Jeff Smith, The Frugal Gourmet,
and is just heavenly.
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"If I didn't start painting, I would have raised chickens." - Grandma Moses
My Favorite Chicken & Dumplings Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
