Chicken and Dumplings


3 qt. plus 1 cup chicken stock
2 carrots, thinly sliced
2 stalks celery with leaves, thinly sliced
1 large yellow onion, chopped
1/2 cup fresh parsley, chopped
2 tsp. salt
1/2 tsp. freshly ground pepper
2 cups sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
2 eggs
1/2 cup part-skim ricotta cheese
1/4 cup lowfat milk
1 Tbs. fresh thyme, finely chopped
1 Tbs. fresh parsley, finely chopped


In a large pot, combine stock, carrots, celery, onions and parsley, maintaining a minimum depth of 4 inches of liquid for the dumplings to float in. Bring to a boil over medium heat, then reduce to a simmer. Salt and pepper to taste. To make the dumplings: Sift the dry ingredients together. In a small bowl, combine eggs, ricotta, milk and herbs; add to flour mixture.. Stir just until dough holds together. Using a tablespoon, form dumplings and drop into boiling broth. Cook 15 minutes.
Notes: Serves 8-10.
Course: Dinner
Cuisine: American
Origin: Elaine Smith
Uploaded by: Kelly Fowler
Added on: 2006-11-15 11:40:54