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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Sage Chicken Dumpling Soup
- 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 1/2pound 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)
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.
- 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
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.
- 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 (µg) 81,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 776,
- Potassium (mg) 352,
- calcium (mg) 61,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
- 1/4 cup olive oil
- 8 sage sprigs
1. Heat olive oil over medium heat. Add sage sprigs, 2 at a time. Cook until crisp for 30 to 60 seconds; drain.
- 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 (µg) 81,
- Cobalamin (Vit. B12) (µg) 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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