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Saturday, November 15 2014
ingredients
 
  • 2    cups   sliced fresh mushrooms
  • 1    cup   chopped onions
  • 1    tablespoon   olive oil
  • 1/4   cup   all-purpose flour
  • 6    cups   reduced-sodium chicken broth
  • 1    2 - 2 1/2pound   deli-roasted chicken, skinned, boned, and cut in chunks
  • 2    cups   frozen peas
  • 1/2   cup   pitted kalamata olives, halved
  • 1    tablespoon   lemon juice
  • 1    teaspoon   ground sage
  • 1      recipe Buttermilk Dumplings
  •     Thinly sliced green onion (optional)
  •     Fried Sage Leaves (optional)
Buttermilk Dumplings
 
  • 2    cups   all-purpose flour
  • 1/2   teaspoon   baking powder
  • 1/4   teaspoon   baking soda
  • 1/4   teaspoon   salt
  • 1/4   cup   sliced green onions
  • 1    tablespoon   snipped Italian parsley
  • 1    cup   buttermilk
  • 2    tablespoons   olive oil
 
Fried Sage Leaves
 
  • 1/4   cup   olive oil
  • 8      sage sprigs
 
 
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
In a medium bowl combine flour, baking powder, baking soda, and salt. Stir in green onions and parsley. Add buttermilk and olive oil; stir until moistened.
 
 
 
Fried Sage Leaves
Heat olive oil over medium heat. Add sage sprigs, 2 at a time. Cook until crisp for 30 to 60 seconds; drain.
 
 


 
nutrition information
Per Serving: cal. (kcal) 367, Fat, total (g) 12, chol. (mg) 56, sat. fat (g) 2, carb. (g) 37, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 6, pro. (g) 25, vit. A (IU) 242.95, vit. C (mg) 7.68, Thiamin (mg) 0.36, Riboflavin (mg) 0.45, Niacin (mg) 10.07, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 80.64, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 776, Potassium (mg) 352, calcium (mg) 60.58, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:52 am   |  Permalink   |  0 Comments  |  Email
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