Servings: 6

CHICKEN AND BROTH: subheading: CHICKEN AND BROTH:
4 C. chicken broth 4 C. chicken broth
4 C. water 4 C. water
2-3 chicken breasts (about 1 1/2 pounds) 2 to 3 chicken breasts (about 1 ½ pounds)
VEGETABLES: subheading: VEGETABLES:
1 1/2 T. olive oil 1 ½ T. olive oil
2 stalks celery, chopped 2 stalks celery, chopped
2 large carrots (6-7 baby carrots), chopped 2 large carrots (6 to 7 baby carrots), chopped
1 onion, chopped 1 onion, chopped
1 ½ t. salt 1 ½ t. salt
1 t. dried thyme 1 t. dried thyme
1/4 t. pepper ¼ t. pepper
1/2 C. frozen peas ½ C. frozen peas
DUMPLINGS: subheading: DUMPLINGS:
1 C. flour 1 C. flour
2 t. baking powder 2 t. baking powder
1/2 t. salt ½ t. salt
1/4 t. dried sage ¼ t. dried sage
1/2 C. sour cream ½ C. sour cream
1/2 C. milk ½ C. milk
1 T. vegetable or canola oil 1 T. vegetable or canola oil

In a large pot, boil the chicken broth, water and chicken breasts until the chicken is cooked through and tender (about 15 minutes). Remove the chicken from the pot, reserving the broth in the pot, and shred the chicken with two forks. Set the chicken aside and keep the broth warm on the stove.
While the chicken is boiling, sauté celery, carrots and onions in oil for about 6 to 7 minutes until tender. Add the vegetables to the hot broth in the pot after the chicken has been removed. Add salt, thyme and pepper to the vegetable/broth mixture and simmer. Blend ½ C. cold water and ¼ C. flour until smooth, then add to soup. Add the peas and the chicken as well, stirring gently for one minute.
For the dumplings, in a medium bowl, stir together the dry ingredients. In a separate bowl, combine sour cream, milk and oil. Add the liquid ingredients to the dry ingredients and stir just until combined (don't over mix). Heat the soup to boiling and drop teaspoonful amounts (the dumplings should be fairly small) of dumpling dough into the boiling soup, covering the entire surface of the soup (only make one layer of dumplings). Reduce the heat to simmering, cover and let the dumplings cook for 15 minutes. Do not lift the lid of the pot while the dumplings cook.
When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart.