Chicken With Herb Dumplings
|Chicken||1 , cut into serving pieces and skinned|
|Celery stalk||1 Large, sliced|
|Yellow onion||1 Large, sliced|
|Carrot||1 Small, peeled and sliced thin|
|Garlic||2 Clove (10 gm), minced|
|Low sodium chicken broth||4 Cup (64 tbs)|
|Water||1 Cup (16 tbs)|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Dill weed||1⁄2 Teaspoon|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Cornstarch||2 Tablespoon, blended|
|All purpose flour||2⁄3 Cup (10.67 tbs), sifted|
|Baking powder||1 1⁄4 Teaspoon|
|Snipped fresh dill/Minced parsley||2 Tablespoon|
|Unsalted margarine||2 Teaspoon|
|Ice water||1⁄3 Cup (5.33 tbs)|
In a heavy 6 quart Dutch oven, simmer the chicken, celery, onion, carrot, garlic, chicken broth, water, dill weed, thyme, and cloves, covered, for 30 minutes.
Let stand to cool.
Remove the meat from the bones and cut into bite size pieces.
Strain the broth and return it to the pot.
Bring to a boil over moderate heat, then remove from the heat and whisk in the cornstarch yogurt mixture.
Cook, stirring, for 1 minute or until slightly thickened. (Do not allow the sauce to boil or the yogurt will curdle.)
Return the chicken to the pot and keep warm.
For the dumplings, combine the flour, baking powder, salt, and fresh dill in a medium size bowl.
Cut in the margarine with a pastry blender or two knives until the mixture resembles coarse meal.
Stir in just enough ice water to make a light but workable dough.
Shape into 12 balls.
Bring the chicken to a boil, drop in the dumplings, spacing them evenly, and lower the heat so that the broth bubbles gently.
Cover and cook for 20 minutes.
Ladle into soup plates, and serve with Roasted Vegetable Salad,