Creamy Chicken Mushroom and Sage Dumpling Soup
My husband loves dumplings. I can remember having him over for supper at our current home when we first began dating and making a chicken and dumpling soup for him. While I was an experienced home cook, there were still many things I had not learned how to cook to the best of my ability - something that is still true today! Each day that I cook, I learn something new. This particular time, I had not made soup with dumplings before and was not entirely versed in the consistency that the dough needed to be. Much to my surprise, when I dropped the rather crumbly dumplings into the boiling liquid, they began to form large crumbs and never puffed like they should have. I served the soup anyway, thinking they looked odd but maybe that was how they were supposed to be… It was not! He happily made his way through the meal and said how good it was, though the dumplings were different.
Since then, I have perfected the art of making dumplings, and it is one of his favorite stories to tell. “Remember that time you made the most dry dumplings I’ve ever eaten?” and I am humbled all over again. Ha! If you were wondering, the consistency of a dumpling dough should be thick and moist, spongy and a bit wet. It creates a smooth and creamy breading that cannot be beat in your favorite soup!
ingredients & recipe:
2 tbsp olive oil
4 tbsp salted butter
2 cups sliced baby bell mushrooms
1 small yellow onion, diced
2 cloves garlic, minced
4 medium carrots, diced
1 tbsp fresh sage or 1 tsp dried
1 tbsp fresh thyme or 1 tsp dried
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup all-purpose flour
2 quarts chicken stock
1 cup cooked chicken, chopped
1 cup whole milk
SAGE DUMPLINGS:
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp kosher salt
1/4 tsp black pepper
1 tbsp fresh sage or 1 tsp dried
1 cup buttermilk
DIRECTIONS:
In a 6 quart dutch oven, warm the pot over medium heat and add the olive oil and butter. When the butter has stopped foaming, add the mushrooms. Stir and cook until browned and they have begun emitting their own juices, about 5-7 minutes.
Add the onion and cook until translucent, about 3-5 more minutes. Toss in the garlic and stir until fragrant. Add the carrots and continue to cook for another few minutes. Season with the sage, thyme, salt, and pepper. Adjust seasonings if needed.
Sprinkle in the flour and toss to coat all of the vegetables. Slowly begin to pour in the chicken broth, starting with 2 cups. Stir until the mixture has been brought to a boil and begins to thicken. Add in the remaining broth and bring to a boil. Cover and lower to a simmer, cooking for about 10 minutes or until the carrots have softened.
Meanwhile, make the dumplings. In a medium bowl, whisk together the flour, baking powder, salt, pepper, and sage. Pour in the buttermilk and mix together with a wooden spoon until well combined. Set aside.
Remove the lid and add the chicken and milk. Bring the pot back up to a boil.
With the soup boiling, adjust to about medium heat and begin to drop in the dumpling mixture, 1 tbsp per dumpling. When all have been added, cover the pot and lower the heat slightly. Boil the dumplings for another 8-10 minutes or until cooked through.
Serve hot with fresh sage and cracked pepper.
This soup is packed full of flavor with incredibly simple ingredients. A bit different from your standard chicken and dumpling, I decided to omit celery and incorporate some baby bell mushrooms into the mix. I love how it turned out! I think that you will, too. I highly recommend using fresh sage for this recipe, but dried will bring about a similar flavor to a delicious winter supper.
xoxo Kayla
