1 teaspoon vegetable or olive oil
2 cups chopped onion
1 cup sliced carrots
1 pound boneless, skinless chicken breast, cut into bite-size
pieces, about 2 cups
2 cups sliced mushrooms
1 cup frozen peas
1/2 teaspoon salt, divided
8 cups reduced-sodium chicken broth
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons chopped fresh parsley leaves
1/4 teaspoon pepper
1/2 cup buttermilk
1 tablespoon olive oil
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.