3-step Sassy Sage Chicken Dumpling Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I really like the use of fried fresh herbs. It adds so much to any reipe in flavor and aroma. This is a little time-consuming but is a great warming and filling soup. Recipe and picture BHG copywrited. Ingredients:
2 cups sliced fresh mushrooms |
1 cup chopped onions |
1 tbsp. olive oil |
1/4 cup all-purpose flour |
6 cups reduced-sodium chicken broth |
1 2- to 2-1/2-lb. deli-roasted chicken, skinned, boned, and cut in chunks |
2 cups frozen peas |
1/2 cup pitted kalamata olives, halved |
1 tbsp. lemon juice |
1 tsp. ground sage |
1 buttermilk dumplings recipe (see below) |
thinly sliced green onion (optional) |
fried sage leaves (optional) |
buttermilk dumplings |
1 c. flour |
1 1/2 tsp. baking powder |
1/4 tsp. baking soda |
1/2 c. buttermilk |
salt |
mix ingredients together. roll out and cut into squares, drop into broth. |
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. (roux)
2. Add broth all at once; cook and stir until thickened and bubbly.
3. Stir in chicken, peas, olives, lemon juice, and sage.
4. Return to boiling.
5. -
6. Prepare Buttermilk Dumpling dough; drop dough, 1/3 cup at a time, onto boiling soup.
7. Simmer, covered, 10 minutes or until toothpick inserted near centers comes out clean.
8. To serve sprinkle with green onion and Fried Sage Leaves.
9. -
10. Buttermilk Dumplings:
11. Combine 2 cups all-purpose flour, 1/2 tsp. baking powder; 1/4 tsp. baking soda, and 1/4 tsp. salt.
12. Stir in 1/4 cup sliced green onions and 1 Tbsp. snipped (flat-leaf) Italian parsley.
13. Add 1 cup buttermilk and 2 Tbsp. olive oil; stir until moistened.
14. -
15. Fried Sage Leaves: Heat 1/4 cup olive oil over medium heat. Add 8 sage sprigs, 2 at a time; cook until crisp, 30 to 60 seconds; drain.
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