Chicken soup with cornmeal sage dumplings

  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 450g boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tsps dried thyme
  • 2L reduced-sodium chicken stock
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 110g frozen peas
  • For the dumplings
  • 80g plain flour
  • 50g cornmeal
  • 1 1/2 tsps dried sage
  • 1 1/4 tsps baking powder
  • 1/2 tsps bicarbonate of soda
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 120ml buttermilk
  • 1 tbsp olive oil
View metric measurements
1) Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots and celery and saute for two minutes. Add chicken and cook until chicken is golden brown on all sides. Add thyme and stir to coat. Add stock, salt and black pepper, increase heat to high and bring to a boil.

2) Partially cover and boil for five minutes. Stir in the frozen peas.

3) Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, bicarbonate of soda, salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together.

4) Using a spoon or a small ice cream scoop, drop eight golf ball size dumplings into simmering liquid. Cover pan and cook for five minutes (without lifting lid), until dumplings are puffed up and cooked through.

Serve soup with dumplings.

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