3-step Sassy Sage Chicken Dumpling Soup
From mystic_river1 16 years ago
- 20 minutes to make
- Serves 4
I really like the use of fried fresh herbs. It adds so much to any reipe in flavor and aroma. This is a little time-consuming but is a great warming and filling soup. Recipe and picture BHG copywrited.
Ingredients
- 2 cups sliced fresh mushrooms shopping list
- 1 cup chopped onions shopping list
- 1 Tbsp. olive oil shopping list
- 1/4 cup all-purpose flour shopping list
- 6 cups reduced-sodium chicken broth shopping list
- 1 2- to 2-1/2-lb. deli-roasted chicken, skinned, boned, and cut in chunks shopping list
- 2 cups frozen peas shopping list
- 1/2 cup pitted kalamata olives, halved shopping list
- 1 Tbsp. lemon juice shopping list
- 1 tsp. ground sage shopping list
- -------------- shopping list
- 1 buttermilk Dumplings recipe (see below) shopping list
- ---- shopping list
- Thinly sliced green onion (optional) shopping list
- Fried sage leaves (optional) shopping list
- ------------ shopping list
- buttermilk DUMPLINGS shopping list
- ----- shopping list
- 1 c. flour shopping list
- 1 1/2 tsp. baking powder shopping list
- 1/4 tsp. baking soda shopping list
- 1/2 c. buttermilk shopping list
- salt shopping list
- Mix ingredients together. roll out and cut into squares, drop into broth. shopping list
How to make it
- In 4-quart Dutch oven cook mushrooms and onions in hot oil over medium heat 6 to 8 minutes until liquid has evaporated. Stir in flour until combined. (roux)
- Add broth all at once; cook and stir until thickened and bubbly.
- Stir in chicken, peas, olives, lemon juice, and sage.
- Return to boiling.
- -------------
- Prepare Buttermilk Dumpling dough; drop dough, 1/3 cup at a time, onto boiling soup.
- Simmer, covered, 10 minutes or until toothpick inserted near centers comes out clean.
- To serve sprinkle with green onion and Fried Sage Leaves.
- ----------------
- Buttermilk Dumplings:
- Combine 2 cups all-purpose flour, 1/2 tsp. baking powder; 1/4 tsp. baking soda, and 1/4 tsp. salt.
- Stir in 1/4 cup sliced green onions and 1 Tbsp. snipped (flat-leaf) Italian parsley.
- Add 1 cup buttermilk and 2 Tbsp. olive oil; stir until moistened.
- ---------------
- Fried Sage Leaves: Heat 1/4 cup olive oil over medium heat. Add 8 sage sprigs, 2 at a time; cook until crisp, 30 to 60 seconds; drain.
The Rating
Reviewed by 14 people-
I love chicken and dumplings thanks
momo_55grandma
in Mountianview loved it
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LOVELY recipe, Jm!! 55555
lanacountry
in Macon loved it
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This is definately one I'm going to try. Love all the flavors. Thanks. High 5
brianna
in loved it
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