For more information, contact
the Department of Dietetics at (906) 225-3490 or toll free at
1-800-562-9753, extension 3490
Chicken & Dumplings
3 lbs. whole chicken
½ of a large onion
2 stalks of celery
1 tablespoon salt
¼ tsp pepper
3 large carrots, peeled and sliced
1 tsp celery salt
Dumpling Dough:
½ cup margarine
4 cups flour
1 tablespoon baking powder
1 tsp baking soda
1 tsp salt
1½ c buttermilk
In a large pot, put chicken, onion, celery and celery salt. Fill pot with enough water to cover chicken. Add salt and simmer for 1½ to 2 hours or until chicken is tender and falling off bone. Remove chicken from broth and set aside to cool. Adjust broth seasonings to suit your taste. Add carrots and simmer until tender. Meanwhile make dumpling dough.
Dumpling dough: In a mixer, put all the dry ingredients, add margarine and mix until crumbly. Add buttermilk and mix for about 5 minutes. Remove dough from mixer onto a floured surface and roll out to ¼-inch thickness. Cut dough into 1” x 1½” squares.
Bring chicken broth to a boil and drop dough squares into broth, stirring occasionally to make room for all of the dumplings. Simmer for about 20 minutes. Meanwhile, debone and skin the chicken pieces and break the meat into chunks. Put all of the chicken back into the pot with dumplings and carrots. Heat until hot and serve.
Note: If you like lighter dumplings, mix dough only until buttermilk is mixed in and drop balls of dough into the broth.
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