Chicken Soup with Cornmeal Sage Dumplings

This recipe is by Robin Miller. She is very good at giving quick and easy recipes that you can make ahead of time in case you have a busy day. 

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.

Nutrition Facts

Recipe Serves 4 people

Amount per Serving

• Calories 263Calories from Fat 66

% Daily Value *

• Total Fat 6.67g10%
• Saturated Fat 1.61g8%
• Monounsaturated Fat 0.72g 
• Polyunsaturated Fat 0.51g 
• Cholesterol 53.87mg18%
• Sodium 1245.39mg52%
• Potassium 441.64mg13%
• Total Carbohydrate 23.53g8%
• Dietary Fiber 3.43g14%
• Sugars 3.96g 
• Protein 25.99g52%

• Vitamin A85.42
• Vitamin C11.57
• Calcium22.24
• Iron27.64
• Vitamin E1.36
• Thiamin (B1)3.57
• Riboflavin (B2)1.23
• Niacin (B3)3.01
• Vitamin B631.72
• Folic Acid (Folate)3.67
• Vitamin B125.25
• Phosphorus46.63
• Magnesium34.02
• Panthothenic Acid0.27
• Zinc4.6
• Copper1
• Manganese0.21

Est. Percent of Calories from:

Fat 22.8% Carbs 35.8%

Protein 39.5%