Recipe by Raquel Grinnell
This is a combination of some of my favorite chicken n' dumpling recipes... ease and quick to the table were important factors as well as trying to keep it generally healthy. This came out pretty darn good if I say so myself!
- 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
- 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
Directions See How It's Made
- 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.