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Recipes: Chicken and Dumplings
Cut the chicken into pieces, rinse them, and place in a large pot. Cover with water and add the vegetables and bouillon cube. Cook for 1 hour or until tender. Stir in 1/4 tsp salt and the pepper. Remove 1 cup of broth and let cool.
Place the flour and remaining 1/4 tsp salt in a mixing bowl. Pour the egg substitute and reserved chicken broth in the center of the bowl. Mix until a soft dough is formed. Roll the dough on a floured surface until thin. Cut the dough into strips and let it stand for 10 minutes.
Meanwhile, debone the chicken and bring the broth to a boil. Then drop the strips of dough into the broth. Add the chicken and continue to cook for an additional 15 minutes.
American Diabetes Association The New Soul Food Cookbook for People with Diabetes