3-step Sassy Sage Chicken Dumpling Soup Recipe

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.