In large saucepan, combine first 5 ingredients. Bring to boil. reduce heat, simmer for 30 min. Strain and set aside.

Saute carrots and celery in oil and butter in a 6 qt sauce pot on med until tender. Add minced garlic for 1 min. Whisk in flour until blended and add broth. Bring to boil. Cook 2 min until thickened.

Add peas and return to boil. Cook 3-5min. Stir in chicken and cream, heat through. I use asparagus instead of peas.

For dumplings: combine flour,,baking powder, salt and cayenne in a large bowl. Combine buttermilk and eggs in a bowl. Stir into dry ingredients until moist. ** I use half the amounts for dumplings and have plenty to cover chicken mixture. **

Drop by tablespoonsfuls onto simmering chicken mixture. Cover and simmer 20 min or until a toothpick inserted in a dumpling comes out clean and do not lift lid while simmering. Garnish with chives