Whole Chickens (4 lb)
and place in a large dutch oven or heavy bottomed pot.
Add the diced
Celery (3 stalks)
and peeled and diced
. Cover with
Low-Sodium Chicken Broth (4 cups)
Water (2 cups)
, cover and bring to a boil.
Reduce heat to a simmer and cook for 30 minutes or until chicken is cooked through.
Remove the chicken from the pot and let cool for 10-15 minutes.
Meanwhile in a small skillet, heat the
Olive Oil (1/2 Tbsp)
over medium-high heat and add the
Mushrooms (2 1/4 cups)
. Cook until browned and tender and set aside.
With clean hands, pick the meat off of the chicken, discarding the skin and bones.
Transfer the chicken back to the pot and stir in the quartered mushrooms. Place the pot back on the stove and hold it covered at a low simmer.
In a medium bowl, combine the
Cornmeal (1/4 cup)
Self-Rising Flour (1 cup)
Kosher Salt (1/2 tsp)
Granulated Sugar (1/2 Tbsp)
Fresh Chives (2 Tbsp)
Whisk to combine. Stir in the
Milk (1/4 cup)
Half and Half (1/2 cup)
to form a dough.
Drop the dumplings by tablespoonfuls onto the simmering liquid, cover (don't peek) and cook for 15 minutes.
Use a spoon to open up a space between the dumplings and pour in the
Frozen Green Peas (1 cup)
. Gently stir the frozen peas into the broth and serve.