CHICKEN N' DUMPLINGS N' MUSHROOMS

Chicken N' Dumplings N' Mushrooms image

Provided by Raquel Grinnell

Categories Chicken

Time 1h

Yield 1 pot, 8-10 serving(s)

Number Of Ingredients 18

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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

Steps:

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.