Chicken with Whole Wheat Herb Dumplings

Chicken:

6 cups (1440 ml) water
1 frying or roasting chicken (3- to 4 pounds / 1.6 to 1.8 kg),
   cut up and skinned
2 ribs celery with leaves, sliced
2 carrots, sliced
1 leek, chopped
1 sprig parsley
1 bay leaf
Vegetable salt to taste

Place all ingredients in a large kettle or stockpot with water.  Bring
to a boil.  Lower heat, and simmer uncovered for 1 hour.  Strain
stock, and remove chicken from the bones.  If you wish, save the
celery and carrots to put back into the stew when it's done.

Dumplings:

2 cups (480 ml) whole wheat flour
1 T (15 ml) baking powder
2 T (30 ml) butter
2 T (30 ml) fresh chives, minced
2 T (30 ml) fresh parsley, minced
1 cup plus 2 T (270 ml) nonfat milk

In a medium bowl combine flour and baking powder.  With a fork
or pastry blender, cut butter into the flour until it's fine and
crumbly.  Mix in chives and parsley.  Add milk, and stir just enough
   to blend everything together.  Put the pieces of chicken meat back
into the pot with the stock, and bring to a slow boil.

With a tablespoon, drop 12 equal-sized dollops of dumpling batter
into the pot.  Don't stir.  Simmer for 10 minutes uncovered, then
cover the pot, and simmer another 10 minutes.  When done, the
dumplings should be dry and fluffy on the inside and soft and
mushy on the outside in a gravylike stock.

Makes 6 servings.

Per serving: 437 cal., 62 g protein, 6 g fat, 31 g carb.  (These
calculations are based on a 6-oz /168 g serving of equal amounts
of white and dark meat per person.)