Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: when chicken is done cooking, remove from broth to cool. debone and set aside. strain broth. sift flour with salt and baking powder. mix in shortening with fingertips until blended. beat eggs, and add about 1/2 cup chicken broth before adding to flour and shortening mixture. this should make a stiff dough, but if needed add a little more flour, or broth until the right consistency. roll out until a little less than 1/4" thick. cut into strips about 1" wide, then cut into 1" squares. bring broth to fast boil and drop in one by one as quick as possible. cover and boil 20 minutes. fold in chicken.

Target recipe: in large saucepan, bring water to a boil over high heat. add chicken, return to a boil, lower heat. cover chicken and simmer for 30 minutes or until it is fork tender. remove chicken and defat the stock. return chicken and stock to pan adding cream of chicken soup and return to a boil while you mix the dumplings. in a medium bowl, mix the egg substitute and milk into the flour to form a soft batter-like dough. drop by teaspoonfuls into the boiling broth. let boil 15 minutes without stirring to thicken. do not stir.