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Chicken and Dumplings

Soups, High Potassium, Low Protein, High Protein, Low Sodium

Ingredients

Based on 8 servings per recipe.

  • 1 whole chicken or 3 lbs chopped chicken
  • 2 cups water or low sodium chicken broth
  • 1 stalk celery with leaves, cut fine
  • 2-3 carrots, sliced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon mace or nutmeg
  • 1/4 cup flour
  • 2 eggs
  • 2/3 cup milk
  • 3 teaspoons baking powder
  • 2 cups flour
  • 2 tablespoons unsalted butter or margarine

Preparation

  1. Put chicken, vegetables, spices and water or broth into slow cooker.
  2. Add more water, enough to cover chicken by about 1″.
  3. Turn cooker on low for about 6-8 hours.
  4. Remove the chicken to an ovenproof dish.
  5. Remove the bones if you want, they may just fall off.
  6. Cover and keep warm.
  7. Turn slow cooker up to high heat. Add the 1/4 cup flour and whisk quickly, to avoid lumps.
  8. Cut the butter into the 2 cups of flour with two knives, a pastry cutter or food processor.
  9. Blend in wet ingredients to a stiff dough and drop by spoonfuls into the boiling broth.
  10. Cover the cooker, reduce the heat to prevent boiling, and cook for 15 minutes without removing the lid.
  11. Put chicken in large serving dish and pour thickened sauce over, serve with dumplings.

About This Recipe

A low sodium version of an old comfort classic.

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