Chicken Soup with Cornmeal-Sage Dumplings

From foodnetwork.com

Ingredients:

1 tablespoon olive oil

2 cloves garlic, minced

1 onion, chopped

2 carrots, chopped

1 pound boneless, skinless chicken breasts, cut into bite-size pieces

2 teaspoons dried thyme

8 cups chicken broth

1/2 teaspoon salt

1/4 teaspoon ground black peppe1 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 buttermilk1 tablespoon olive oil

Preparation:

Soup:

Heat oil in a large stock pot over medium-high heat; add garlic, onion, carrots, and celery and sweat 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 and bring heat down to simmer. 

Dumplings:

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. Drop 8 golf ball size dumplings into your simmering soup. cover pan and cook for 5 minutes (don't lift the the lid), until dumplings are puffed up and cooked through.