Chicken Soup with Cornmeal Sage Dumplings

Author: 
Copyright 2006, Robin Miller, All Rights Reserved
  • 1 Tablespoon  olive oil
  • cloves garlic, minced
  • onion, chopped
  • carrots, chopped
  • 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 Cups  all-purpose flour
  • 1/3 Cup  cornmeal
  • 1 1/2 Teaspoon  dried sage
  • 1 1/4 Teaspoon  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
  • 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

Directions RichSnippets

Click Here For Directions

Recipe Details

Preparation Time: 
20 minutes
Cooking Time: 
30 minutes
Total Time: 
50 minutes
Serves: 
4

The Daily Meal Editors and Community Say...