Chicken & Dumplings
1 whole rotisserie chicken, shredded
2 tbsp olive oil
1/2 medium yellow onion, chopped
2 medium stalks celery, chopped
2 cloves garlic, minced
2 tsp italian seasoning
1 tsp pink himalayan salt
1/2 tsp black pepper
4 tbsp salted butter
2 cups chicken bone broth
1/2 cup heavy cream
For the Dumplings:
1 cup shredded mozzarella cheese
2 oz cream cheese
2 large eggs
1 tsp baking powder
1/2 tsp xanthan gum
1/2 cup coconut flour
Start making the dumplings.
Preheat your oven to 325 degrees.
In a microwaveable dish, add the mozzarella and cream cheese, and microwave until the mozzarella is melted, about 1-1 1/2 minutes in 30 second intervals.
In a separate dish, beat the eggs.
In a large bowl, add the coconut flour, baking powder, and xanthan gum. When the cheese is melted, add it to the bowl and add the eggs as well. Mix all of the ingredients well until combined.
Line a baking sheet with parchment paper and then place the dough in the middle of the sheet. Knead the dough out to about 1/4" thick rectangle and then bake for about 20 minutes.
In the meantime, heat the olive oil in a large skillet over medium-high heat.
Add the onion, garlic, and celery to the oil and cook for about 5 minutes. Stir in the butter and melt.
Pour in the chicken broth, italian seasoning, salt, and pepper and bring to a boil. Once boiling reduce the heat to a simmer.
By now the dumplings should be done. Remove them from the oven and cut the rectangle into strips and then further into squares.
Add the dumplings and shredded chicken to the skillet, cover, and cook for about 10 minutes.
Pour in the heavy cream and stir.
Simmer for another 5-7 minutes, allowing the sauce to reduce, but do not allow it to completely evaporate.
Remove from heat and serve.