Ingredients
6 cups reduced-sodium chicken broth3 bay leaves5 fresh thyme sprigs4 garlic cloves, peeled1 teaspoon crushed red pepper flakes1 cup chopped carrots1 cup chopped celery3 tablespoons olive oil2 tablespoons butter3 garlic cloves, minced2 tablespoons all-purpose flour1 cup frozen peas1 rotisserie chicken, shredded1/4 cup heavy whipping creamDUMPLINGS:2 cups all-purpose flour1 tablespoon baking powder1 teaspoon salt1 teaspoon cayenne pepper1 cup buttermilk2 large eggs, lightly beaten1/4 cup minced chives
Preparation
In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set aside.
In a Dutch oven, saute carrots and celery in oil and butter until tender. Add minced garlic; cook 1 minute longer. Stir in flour until blended; gradually add prepared broth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently.
Add peas; return to a boil. Cook 3 to 5 minutes or until peas are tender. Stir in chicken and cream; heat through.
For dumplings, combine the flour, baking powder, salt and cayenne in a large bowl. In another bowl, combine buttermilk and eggs; stir into dry ingredients just until moistened.
Drop by tablespoonfuls onto simmering chicken mixture. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean. Garnish with chives before serving.
