NOTE: The spices in this dish (except Nutmeg) will be used in both dumpling mixture and the soup mixture.

Ingredients:
1 pound chicken chopped into small pieces and cooked
2 cups and 3 tbsp. AP flour
4 tbsp. unsalted butter
1 32 ounce carton low sodium chicken broth
4 cups and 1 tbsp. of buttermilk, room temperature
1 cup milk
½ tsp of the following
Thyme
Garlic powder
Salt
Black Pepper
Ginger powder
¼ tsp ground Nutmeg
Directions:
Make Dumplings in a large bowl by adding 2 cups of AP Flour, ¼ tsp of thyme, garlic, salt, pepper and ginger as well as pinch of granulated sugar. Combine in flour mixture. Then add 1 cup milk. Stir well. Then add 1 cup and 1 tbsp. of buttermilk. Combine and set aside.
In a large saute pan, cook chicken with salt and pepper to taste. Set aside.
In a large pot heat to medium. Add butter, ¼ tsp of thyme, garlic, salt, pepper, ginger and nutmeg and allow butter to melt. Once melted, stir the seasonings and add in 3 tbsp. of AP flour. Mix together. This will make a roue. Slowly add one cup of chicken broth at a time. Mix the flour mixture well. Once mixed, continue the process. Once the broth is all mixed, turn heat to high and allow to come to a gentle boil. Add 1 package of frozen peas and carrots and one cup of frozen corn. Allow to boil for 3 minutes. Then add by tablespoons, the dumpling mixture. 5-6 drops at a time and allow 3 minutes before adding more of the dumpling mixture. Continue this process until all dumplings have been added and the last batch has cooked for 3 minutes. Then add chicken and one cup of room temperature buttermilk. Reduce heat and allow buttermilk to mix in well. Then add remaining 2 cups buttermilk. Continue to simmer on low to medium heat, stirring occasionally for about 20 minutes. Serve.