Chicken N' Dumplings N' Mushrooms

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READY IN: 1hr
SERVES: 8-10
YIELD: 1 pot
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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