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For low-carb: omit flour and add 8 ounces of shredded cheddar (or other) cheese. Use low-sodium chicken broth, 1 cup of light cream, a few tablespoons of dry sherry, and cook the veggies longer. For simplicity, use Perdue Short Cuts cooked chicken strips.
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He loves these, too! By the way, I boiled an entire, cut-up chicken with celery, onion, carrot and a few seasonings, then picked the bones clean and added the meat back to the broth. I stirred-up these wonderful dumplings and plopped them atop the bubbling stewed chicken and put a tight-fitting lid on for 15 minutes.
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Raise heat and boil dumplings for another 5-6 min or so. Meanwhile, the chicken should be about done simmering. Using a spoon, draw some of the chicken sauce and put it into the sour cream/flour/water mixture that you had set aside. This is important to prevent sour cream from curdling. Put the lid on and shake the mixture once more.
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