Chicken soup with cornmeal sage dumplings
Chicken soup with cornmeal sage dumplings
Ingredients
Method
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.
Rate this recipe
Overall Rating:
4.00
(12)
