Chicken and Dumplings - Lighter Fare

• 1 medium onion, minced
• 2 garlic cloves, minced
• 1 tablespoon butter substitute
• 3 boneless skinless chicken breasts, cooked and shredded
• 2 celery ribs, chopped
• 2 carrots, chopped
• 34 lb white button mushrooms, sliced
• 3 cups low sodium chicken broth
• 1 cup water
• 1 teaspoon celery salt
• 1 tablespoon dried parsley
• 1 cup milk
• 14 cup butter substitute
• 14 teaspoon ground nutmeg
• 18 teaspoon salt (optional)
• 12 cup all-purpose flour
• 1 -1 12 egg, lightly beaten

1. Boil the chicken in 4 cups of water until cooked through.
2. Remove from heat, reserve the broth for the soup.
3. Chop or shred the chicken to your desired preference.
4. In large soup pot, heat 1 tbsp butter over medium heat.
5. Add onions and garlic, cook until softened.
6. Add remaining ingredients and bring to a slight boil.
7. Reduce heat and simmer for 30 minutes.
8. In small sauce pot, combine milk, butter, nutmeg, and salt.
9. Bring to a boil and remove from heat immediately.
10. Slowly stir in flour until it batter begins to pull away from sides.
11. Add eggs very slowly, mixing well.
12. Add 1/3 spoon sized dumplings to soup.
13. Cook for 5-10 minutes or until dumplings are cooked through.

onion, garlic, butter substitute, chicken breasts, celery, carrots, white button mushrooms, chicken broth, water, celery salt, parsley, milk, butter substitute, ground nutmeg, salt, flour, egg

Taken from www.food.com/recipe/chicken-and-dumplings-lighter-fare-351706 (may not work)