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Chicken Soup and Dumplings Soup Ingredients: 8 cups water Two pounds chicken wings Two medium (1 cup) onions, chopped 1 teaspoon salt 3/4 teaspoon pepper One bay leaf Three carrots (1-1/2 cups), sliced Two stalks (1 cup) celery, chopped 1/2 teaspoon garlic salt Dumpling Ingredients: 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 tablespoons cold butter 1/2 cup fat free milk 3 tablespoons chopped fresh parsley Directions: Place water, chicken wings, 1/2-cup onion, 1-teaspoon salt, 1/2-teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over high heat until mixture comes to a full boil (10 to 15 minutes). Reduce heat to low. Cover; cook until chicken is tender and comes off the bone (1 to 1-1/2 hours). Remove chicken from broth. Cool chicken slightly and remove the meat from bones. Discard bones and skin. Strain broth. Return chicken and broth to saucepan. Add remaining onions, pepper and all remaining soup ingredients. Increase heat to high. Cook until mixture comes to a boil (10 to 15 minutes). Reduce heat to low. Cook until heated through (five to ten minutes). Meanwhile, stir together flour, baking powder and 1/4-teaspoon of salt in small bowl; cut in butter until mixture is crumbly. Stir in milk and parsley. Drop mixture by rounded teaspoonfuls onto hot soup. Cover; cook ten minutes. Uncover; continue cooking ten minutes. Recipe makes six, 1-cup servings. Nutrition information per serving: Calories: 490 Protein: 32g Carbohydrate: 25g Fat: 29g Cholesterol: 130mg Sodium: 870mg Fiber: 3g
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