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 2 cups sliced mushrooms

  5. 1 cup frozen peas

  6. 1/2 teaspoon salt, divided

  7. 8 cups reduced-sodium chicken broth

  8. 1 cup all-purpose flour

  9. 1 1/2 teaspoons baking powder

  10. 1/2 teaspoon baking soda

  11. 2 tablespoons chopped fresh parsley leaves

  12. 1/4 teaspoon pepper

  13. 1/2 cup buttermilk

  14. 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. 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.


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