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Chicken and Dumplings

Source of Recipe

The New Soul Food Cookbook for People with Diabetes - e-mail
WW Points
Exchanges
Yield: 8 Servings

- 3 lb chicken fryer, skin removed
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 2 celery stalks, chopped
- 4 medium carrots
- 1 bay leaf
- 1 reduced-sodium chicken bouillon cube
- 1/4 tsp pepper
- 1/4 tsp salt
- 3 cups flour
- 1/4 cup egg substitute

Cut the chicken into pieces, rinse them, and place in a large pot. Cover with water and add the vegetables and bouillon cube. Cook for 1 hour or until tender. Stir in 1/4 tsp salt and the pepper. Remove 1 cup of broth and let
cool.

Place the flour and remaining 1/4 tsp salt in a mixing bowl. Pour the egg substitute and reserved chicken broth in the center of the bowl. Mix until a soft dough is formed. Roll the dough on a floured surface until thin. Cut the
dough into strips and let it stand for 10 minutes.

Meanwhile, debone the chicken and bring the broth to a boil. Then drop the strips of dough into the broth. Add the chicken and continue to cook for an additional 15 minutes.

Per 1/8 recipe Serving: Calories 311; Total Fat 4 g; Calories From Fat 40; Cholesterol 47 mg; Sodium 244 mg; Carbohydrate 44 mg; Dietary Fiber 3 g; Protein 7 g; ++++ Exchanges: 3 Starch; 2 Very Lean Meat ++++ WWP: 6.75