Soup:4 cups fat-free, less-sodium chicken broth
3 cups water
1 lb chicken drumsticks, skinned
1 lb skinless, boneless chicken breast halves
2 thyme sprigs
2 teaspoons olive oil
1 1/2 cups diced carrot
1 1/2 cups chopped celery
1 cup diced onion
2 garlic cloves, minced
1/2 teaspoon salt
Dumplings:1 1/4 cups all-purpose flour
1 tablespoon dried rosemary
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
1. To prepare the soup, combine first 5 ingredients in a large dutch oven over medium-high; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done. Remove pan from heat. Remove chicken from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.
2. Heat oil in pan over medium-high heat. Add carrot, celery, onion, and garlic; saute 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Keep warm.
3. To prepare dumplings, combine flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.
4. Add chicken to broth mixture; bring to a simmer over medium-high heat. Drop dumpling dough, 1 tablespoon per dumpling, into chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with pepper.
