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Sage Chicken Dumpling Soup

Makes: 8 servings
Prep 30 mins Cook 18 mins
Sage Chicken Dumpling Soup
Ingredients
  • 2  cups  sliced fresh mushrooms
  • 1  cup  chopped onions
  • 1  tablespoon  olive oil
  • 1/4  cup  all-purpose flour
  • 6  cups  reduced-sodium chicken broth
  • 1 2 - 2 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
Bake 350°F 5 mins to 10 mins
Ingredients
  • 2  cups  all-purpose flour
  • 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.

Nutrition Facts (Sage Chicken Dumpling Soup)
  • Servings Per Recipe 8,
  • cal. (kcal) 367,
  • Fat, total (g) 12,
  • chol. (mg) 56,
  • sat. fat (g) 2,
  • carb. (g) 37,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 6,
  • pro. (g) 25,
  • vit. A (IU) 243,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 10,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 81,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 776,
  • Potassium (mg) 352,
  • calcium (mg) 61,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
Fried Sage Leaves
Makes: 8 servings
Bake 350°F 5 mins to 10 mins
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)
  • Servings Per Recipe 8,
  • cal. (kcal) 367,
  • Fat, total (g) 12,
  • chol. (mg) 56,
  • sat. fat (g) 2,
  • carb. (g) 37,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 6,
  • pro. (g) 25,
  • vit. A (IU) 243,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 10,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 81,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 776,
  • Potassium (mg) 352,
  • calcium (mg) 61,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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