Chicken Soup with Cornmeal Sage Dumplings

Soup from a can and I are through!!! Why would I eat mass quantity made soup, when I can make my own!? This soup is delicious! You're family will think you slaved all day!

I do need to add: I've had doughier dumplings, but these are yummy! (especially if you love sage, and I do!) Instead of cooking my chicken with the soup, I cooked it in the crock pot all day, then made the soup. Also, I skipped on the peas.

Happy eating!

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.