Chicken N' Dumplings N' Mushrooms - cooking recipe

Ingredients
    2 lbs chicken breasts, poached and shredded (can substitute the meat from a rotisserie chicken)
    4 tablespoons butter
    2 tablespoons vegetable oil
    3 cups mushrooms, sliced (fresh)
    1/2 cup celery, diced
    1/2 cup carrot, diced
    6 garlic cloves, minced
    1/2 teaspoon dried thyme
    2 bay leaves
    3/4 cup flour
    8 1/2 cups chicken stock
    2 cups fat-free half-and-half
    DUMPLINGS
    2 cups flour
    4 teaspoons baking powder
    1 teaspoon salt
    1/4 teaspoon dried thyme
    3/4 cup 2% low-fat milk
    4 tablespoons vegetable oil
Preparation
    Remove skin and bones from rotisserie chicken and tear meat into pieces; reserve.
    Combine butter and oil over medium heat in dutch oven.
    Add mushrooms, celery, garlic, thyme and bay leaves. Saute until vegetables are soft (about 5-7 minutes). Stir in the flour and continue stirring for 3-4 minutes or until roux is very lightly browned and slightly drier.
    Slowly stir in chicken stock, one cup at a time, stirring well after each addition. Let sauce simmer until thick enough to coat back of a spoon, about 15 minutes. Stir in fat-free half and half, cover and heat back up to a simmer.
    Fold reserved shredded chicken in sauce and bring up to a simmer. Add salt and pepper to taste.
    In a mixing bowl, combine dumpling ingredients and mix well with a wooden spoon to form a stiff dough. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes. Serve.

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