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Ingredients
| white mushrooms (sliced): 2 cups |
| onions (chopped): 1 cup |
| olive oil: 1 Tbl |
| all-purpose flour (unsifted): 1/4 cup |
| chicken broth: 6 cups |
| oven-roasted chicken breast roll: 2.5 lbs |
| frozen peas: 2 cups |
| kalamata olives: 1/2 cup |
| lemon juice: 1 Tbl |
| ground sage: 1 tsp |
| buttermilk: 1 cup |
Sage Chicken Dumpling Soup
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
18 min -
Servings
8 serving(s)
Tags
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.
3. Buttermilk Dumplings: Combine 2 cups all-purpose flour, 1/2 tsp. baking powder; 1/4 tsp. baking soda, and 1/4 tsp. salt. Stir in 1/4 cup sliced green onions and 1 Tbsp. snipped (flat-leaf) Italian parsley. Add 1 cup buttermilk and 2 Tbsp. olive oil; stir until moistened.
4. 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. Makes 8 servings.