| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings |
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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 426 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 39 g |
| Cholesterol | 84 mg |
| Sodium | 1824 mg |
Reviews
Made this multiple times. The dumplings thicken the soup keeping it healthy! Love it.
I used my own soup recipe. I agree that the dumplings are a mess. I’ve made dumplings before, so I know. The recipe is not right. Sorry!
Delicious every time! I follow the directions exactly as they appear, except I usually double the dumplings 🙂 You will need some extra broth if you do that, though.
Nothing but a sloppy mess. The dumplings didn’t hold together and they spoiled an excellent broth. A dismal failure.
This is one of my go to recipes. My family loves it more than traditional chicken soup. It’s a little thicker because of the dumplings (which I make gluten free and the aroma and flavors of the sage and thyme just make it so comforting. Very quick and easy too. Love it!
This is a GREAT soup. I’ve made it a least a 1/2 dozen times. It’s hearty, flavorful, easy . . . all the things everyone has commented on already. Now, for the dumplings . . . I’m raised on old fashioned dumplings made with flour. But these were delicious. And they plump up everytime. Although, I have to admit that sometimes, a dumpling or two is hard (why, I don’t know. I simply spoon it up with some broth and put it into my mouth. YUMMY!
Lynn Martin from Palatine, IL
Have served this, made per recipe, many times. Always a hit. Satisfying and tasty. Only suggestions for first triers: Be careful with the dried sage, it can overpower. Cylindrical shaped dumplings seem to cook nicer than round. Usually make mine a bit smaller than a golf ball. Some oil on your hands helps when shaping dumplings, don’t compact too much!
This is very good! Sometimes you want a bit of a different soup flavor and this is such a comforting taste. yum!
Pure Deliciousness! This recipe is EXCELLENT! And it was super easy, and didn’t take long at all. I definitely reccommend this one 🙂
This was a really quick way to make something that tasted like it was cooking for hours.
The only thing I think I should mention is that the dumpling mix seemed to be too dry, so I added an extra tablespoon of buttermilk. In hindsight, I wish I had just left the dumplings as they were because they ended up a little soft. So, I say if the batter looks a little to dry, just go with it. Next time I will do exactly as the recipe says.