Food Network Magazine - (09)September 2020

Whisk ¼ cup each mayonnaise,

sour cream and buttermilk with

3 tablespoons each cider vinegar,

choppeddilland sliced scallions.

Fold in 2 cups shredded rotisserie

chicken, 2 dicedcelery stalks,

1 dicedapple, 1 cup each halved

red grapes and chopped walnuts

and ⅓ cup golden raisins; season

with salt and pepper. Divide

among 8 Bibb lettuce leaves. To p

with chives and celery leaves.

Cook 2 tablespoons chopped gingerand

2 each sliced garlic cloves, scallions

and celery stalks in vegetable oil in a

saucepan over medium-high heat until

softened, about 3 minutes. Add 4 cups

low-sodium chicken broth and 2 cups

water. Bring to a simmer and cook until

the vegetables are tender, 5 minutes.

Add 8 frozen dumplingsor 16 frozen

mini wontons, the leaves from 2 heads

baby bok choy (trimmed and chopped),

1 cup shredded rotisserie chicken and

1 teaspoon soy sauce.Simmer until

warmed through, 3 to 5 minutes; season

with salt. Divide among 4 bowls; drizzle

with sesame oil and top with scallions.

PHOTOS: TED + CHELSEA CAVANAUGH; FOOD STYLING: JAMIE KIMM; PROP STYLING: PAIGE HICKS.

SEPTEMBER 2020 ●FOOD NETWORK MAGAZINE 71

weeknight

cooking

Chicken Soup

with Dumplings

Chicken

Waldorf Salad