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
• 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

Instructions

1. Remove skin and bones from rotisserie chicken and tear meat into pieces; reserve.

2. Combine butter and oil over medium heat in dutch oven.

3. 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.

4. 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.

5. Fold reserved shredded chicken in sauce and bring up to a simmer. Add salt and pepper to taste.

6. 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.