Posts
servings:8
cook time:18min
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 recipe Buttermilk Dumplings
Thinly sliced green onion (optional)
Fried Sage Leaves (optional)
cook time:18min
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 recipe Buttermilk Dumplings
Thinly sliced green onion (optional)
Fried Sage Leaves (optional)
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.
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.
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.
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: 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.
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.
(Collect From Shine)
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