Thursday, October 7, 2010

Chicken and Whole Wheat Dumplings

Chicken and Whole Wheat Dumplings


1 carton of chicken broth
2 cups water
2 bullion cubes
3/4 pound skinless, boneless chicken breast halves
1 bag baby carrots
1/2 cup whole wheat pastry flour
1/2 cup whole-wheat flour
4 tsp baking poweder
4 tablespoons freshly grated Parmesan cheese
4 tablespoons skim milk
2 large egg
Salt and freshly ground pepper
4 tbsp flour
3 tbsp butter

Bring the broth, water, and bullion cubes to boil.  Add in the chicken and carrots.  Simmer 20 minutes.  Remove chicken and shred.  Bring broth back to boil.  Mix the pastry flour and next seven ingredients together in a bowl.  Drop spoon fulls of the dough into the boiling broth.  Cook 10 minutes.  Melt butter in a small skillet and mix in flour.  Cook for a few minutes then mix into broth.  Add chicken.  Serve.

Inspired by this recipe.