Ingredients Jump to Instructions ↓

  1. 1 teaspoon vegetable or olive oil

  2. 2 cups chopped onion

  3. 1 cup sliced carrots

  4. 1 pound boneless, skinless chicken breast , cut into bite-size pieces, about 2 cups

  5. 2 cups sliced mushrooms

  6. 1 cup frozen peas

  7. 1/2 teaspoon salt, divided

  8. 8 cups reduced-sodium chicken broth

  9. 1 cup all-purpose flour

  10. 1 1/2 teaspoons baking powder

  11. 1/2 teaspoon baking soda

  12. 2 tablespoons chopped fresh parsley leaves

  13. 1/4 teaspoon pepper

  14. 1/2 cup buttermilk

  15. 1 tablespoon olive oil

Instructions Jump to Ingredients ↑

  1. In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.

  2. Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop , drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.


Send feedback