Sage Chicken Dumpling Soup

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

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11 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Prep: 30 mins
  • Cook: 18 mins
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Sage Chicken Dumpling Soup
Ingredients
2
cups sliced fresh mushrooms
1
cup chopped onions
1
tablespoon olive oil
6
cups reduced-sodium chicken broth
1
2 pound deli-roasted chicken, skinned, boned, and cut in chunks
2
cups frozen peas
1/2
cup pitted kalamata olives, halved
1
tablespoon lemon juice
1
teaspoon ground sage
1
recipe Buttermilk Dumplings
 
Thinly sliced green onion (optional)
 
Fried Sage Leaves (optional)
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.
Buttermilk Dumplings
Ingredients
1/2
teaspoon baking powder
1/4
teaspoon baking soda
1/4
teaspoon salt
1/4
cup sliced green onions
1
tablespoon snipped Italian parsley
1
cup buttermilk
2
tablespoons olive oil
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.
Fried Sage Leaves
Ingredients
1/4
cup olive oil
8
sage sprigs
Directions
  1. Heat olive oil over medium heat. Add sage sprigs, 2 at a time. Cook until crisp for 30 to 60 seconds; drain.
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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