Chicken soup and dumplings, posted by Sara

Don't be intimidated by all the ingredients. More than likely you have them all in your kitchen.

1 TBS olive oil
2 cloves garlic, minced
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
1 pound boneless skinless chicken breast, cut into bite size pieces
2 tsp dried thyme
8 cups reduced-sodium chicken broth
1/2 tsp salt
1/4 tsp ground black pepper
1 cup frozen peas

DUMPLINGS

2/3 cup all-purpose flour
1/3 cup cornmeal
1 1/2 dried sage
1 1/4 baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 cup buttermilk
1 tbs 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 pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes. Stir in 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 scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting the lid), until dumplings are puffed up and cooked through.

Serve soup with dumpling.

Don't worry, your hubby's will love it. At least mine does and he tends to be a little picky.