Chicken + Dumpling Soup
Source of Recipe
from rdj
Chicken + Dumpling Soup
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 pound 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 batch Buttermilk Dumplings recipe from below
Thinly sliced green onion (optional)
Fried Sage Leaves (optional)
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.
Buttermilk Dumplings:
2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt.
1/4 cup sliced green onions (scallion type)
1 Tbsp. snipped (flat-leaf) Italian parsley
1 cup buttermilk
2 Tbsp. Olive oil; stir until moistened.
Combine flour, baking powder, baking soda, and salt.
Stir in green onions and parsley.
Add buttermilk and oil and stir until moistened.
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.
Nutrition facts per serving:
Servings Per Recipe 8 servings
Calories 367
Total Fat (g) 12
Saturated Fat (g) 2
Monounsaturated Fat (g) 5
Polyunsaturated Fat (g) 2
Cholesterol (mg) 56
Sodium (mg) 776
Carbohydrate (g) 37
Total Sugar (g) 6
Fiber (g) 4
Protein (g) 25
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