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Sage Chicken Dumpling Soup

A delicious weeknight meal, try this homey recipe that uses fresh mushrooms, chicken, olives, and sage.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Cook: 18 mins

Sage Chicken Dumpling Soup

Directions

  1. 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. Add broth all at once; cook and stir until thickened and bubbly. Stir in chicken, peas, olives, lemon juice, and sage. Return to boiling.
  2. 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.

Fried Sage Leaves

Directions

  1. Heat olive oil over medium heat. Add sage sprigs, 2 at a time. Cook until crisp for 30 to 60 seconds; drain.

Buttermilk Dumplings

Directions

  1. In a medium bowl combine flour, baking powder, baking soda, and salt. Stir in green onions and parsley. Add buttermilk and olive oil; stir until moistened.

Nutrition Facts (Sage Chicken Dumpling Soup)

  • Per serving:
  • 367 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 56 mg chol.,
  • 776 mg sodium,
  • 37 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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