Comforting Rotisserie Chicken & Herb Dumplings

Instructions

1. 1

   In a large saucepan, combine the chicken broth, bay leaves, thyme sprigs, and peeled garlic cloves. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain the broth and set aside.

2. 2

   In a Dutch oven, sauté the chopped carrots and celery in the olive oil and butter until tender. Add the minced garlic and cook for 1 minute. Stir in the flour until blended, then gradually add the prepared broth. Bring to a boil and cook for 2 minutes, stirring frequently, until thickened.

3. 3

   Add the frozen peas to the broth mixture and return to a boil. Cook for 3-5 minutes until the peas are tender. Stir in the shredded rotisserie chicken and heavy cream, and heat through.

4. 4

   For the dumplings, combine the flour, baking powder, salt, and cayenne pepper in a large bowl. In a separate bowl, whisk together the buttermilk and lightly beaten eggs, then stir the wet ingredients into the dry ingredients just until moistened.

5. 5

   Drop the dumpling batter by tablespoonfuls onto the simmering chicken mixture. Cover and simmer for 15-20 minutes, or until a toothpick inserted into a dumpling comes out clean. Garnish with minced chives before serving.