Prep Time
13 Mins
Cook Time
42 Mins
Yield
6 servings (serving size: about 3/4 cup chicken mixture and 3 dumplings)

How to Make It

Step 1

Heat oil in a Dutch oven over medium-high heat. Add onion, celery, and carrot; sauté 10 minutes or until tender. Add chicken, broth, water, and thyme; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.

Step 2

While soup simmers, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, rosemary, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist.

Step 3

Drop dough by heaping teaspoonfuls into simmering chicken mixture. Cover and cook over low heat 11 minutes (do not let soup boil).

Oxmoor House Healthy Eating Collection

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