Recipes : Chicken Soup with Cornmeal Sage Dumplings : Food Network

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Chicken Soup with Cornmeal Sage Dumplings
, 2006, Robin Miller, All rights reserved

Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 teaspoons dried thyme
8 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup frozen peas

Dumplings:
2/3 cup all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons dried sage
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup buttermilk
1 tablespoon olive oil

Directions
Heat oil in a large stock pot over medium-high heat.
Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook

until chicken is golden brown on all sides. Add thyme and stir to coat. Add broth,
salt and black pepper, increase heat to high and bring to a boil. Partially cover
and boil for 5 minutes. Stir in the frozen peas.

Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, baking
soda, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture
comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size
dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting
lid), until dumplings are puffed up and cooked through.
Serve soup with dumplings.