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Ingredients
- 1 1/4 lb chicken cut up and skinned
- 1 stalk celery cut into thirds
- 1 med onion quartered
- 2 quart water
- 1 tsp salt
- 1/2 tsp pepper
- 2 c. flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp. margarine softened
- 2 Tbsp. minced fresh parsley
- 3/4 c. nonfat buttermilk
Directions
- Place first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or possibly till chicken is tender. Remove chicken, reserving broth in Dutch oven; throw away vegetables. Let chicken and broth cold. Bone and cut chicken into bite-size pcs. Place in separate containers; chill 8 hrs.
- Remove fat from broth. Bring to a boil, and add in pepper. Combine flour, soda, and tsp salt; cut in margarine with pastry blender till mix is crumbly. Add in parsley and buttermilk, stirring with a fork till dry ingredients are moistened. Turn dough out onto a heavily floured surface, and knead lightly 4 to 5 min. Pat dough to 1/4 inch thickness. Healthy pinch off 1 1/2-inch pcs and drop into boiling broth. Add in chicken. Reduce heat to medium-low and cook 8 to 10 min, stirring occasionally. 8 servings at 283 calories, 8.5 grams of fat per serving.
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