Sage Chicken Dumpling Soup
A delicious weeknight meal, try this homey recipe that uses fresh mushrooms, chicken, olives, and sage.
Rate This!
Sage Chicken Dumpling Soup
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. Add broth all at once; cook and stir until thickened and bubbly. Stir in chicken, peas, olives, lemon juice, and sage. Return to boiling.
- 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
- 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
- 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 ,
- 12 g fat
- (2 g sat. fat ,
- 2 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 56 mg chol. ,
- 776 mg sodium ,
- 37 g carb. ,
- 4 g fiber ,
- 6 g sugar ,
- 25 g pro.