Recipe

3-step Sassy Sage Chicken Dumpling Soup Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year ago 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. Prep:30m Cook:20m Servings:4	Mystic_rive
	mushrooms onions flour broth chicken peas olives

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Fans

peepers

momo_55gra

theoldrecl

lanacountr

angelinaw

morninlite

brianna

maywest

Ingredients

2 cups sliced fresh mushrooms

1 cup chopped onions

1 Tbsp. olive oil

1/4 cup all-purpose flour

6 cups reduced-sodium chicken broth

1 2- to 2-1/2-lb. deli-roasted chicken, skinned, boned, and cut in chunks

2 cups frozen peas

1/2 cup pitted kalamata olives, halved

1 Tbsp. lemon juice

1 tsp. ground sage

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1 Buttermilk Dumplings recipe (see below)

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Thinly sliced green onion (optional)

Fried Sage Leaves (optional)

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BUTTERMILK DUMPLINGS

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1 c. flour

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 c. buttermilk

Salt

Mix ingredients together. Roll out and cut into squares, drop into broth.

Directions

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.

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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.

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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.

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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.

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Comments

momo_55grandma 1 year ago said:
I love chicken and dumplings thanks

lanacountry 1 year ago said:
LOVELY recipe, Jm!! 55555

brianna 1 year ago said:
This is definately one I'm going to try. Love all the flavors. Thanks. High 5

angelinaw 1 year ago said:
Definitely a keeper.Thank you for sharing! High five!

maywest 9 months ago said:
I have heard of fried sage on the cooking shows but never tried it and i love chicken and dumplings so heres my first chance and i can all ready tell it gona be a keeper. got lots of sage growing in the garden.thanks

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