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Chicken and Cheddar Sage Dumpling Soup Recipe

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4.4 from 6 reviews

A comforting and hearty Chicken and Dumpling Soup featuring tender chicken simmered with aromatic herbs and vegetables, complemented by flavorful cheddar and sage dumplings. This soup combines creamy broth with fresh peas and a touch of Parmesan for an indulgent and satisfying meal perfect for any season.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

For the Chicken Soup:

  • 2 tablespoons butter
  • 1 cup onion, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 2 tablespoons butter
  • 2 tablespoons garlic, chopped
  • 2 teaspoons sage, chopped (or 1 teaspoon dried)
  • 2 teaspoons rosemary, chopped (or 1 teaspoon dried)
  • 2 teaspoons thyme, chopped (or 1 teaspoon dried)
  • 3 tablespoons flour (gluten-free if needed)
  • 6 cups chicken broth
  • 1 pound boneless and skinless chicken breasts or thighs
  • 1/2 cup heavy/whipping cream (optional)
  • 1/4 cup Parmigiano Reggiano (Parmesan cheese), grated (optional)
  • 1 cup peas (fresh or frozen)
  • Salt and pepper to taste
  • 1 tablespoon parsley, chopped (optional)

For the Dumplings:

  • 1 1/2 cups all-purpose flour (gluten-free if needed)
  • 1 tablespoon baking powder
  • Pepper to taste
  • 1 tablespoon chopped fresh sage
  • 1 cup cheddar cheese, shredded
  • 3/4 cup buttermilk

Instructions

  1. Sauté Vegetables: Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the diced onion, carrot, and celery, cooking until tender, about 10 to 15 minutes.
  2. Add Aromatics and Flour: Add another 2 tablespoons of butter and allow it to melt. Stir in chopped garlic, sage, rosemary, and thyme. Sprinkle in the flour and cook for about one minute while stirring to create a roux and develop flavor.
  3. Add Broth and Chicken: Pour in the chicken broth and add the boneless, skinless chicken breasts or thighs. Bring the mixture to a boil, then reduce heat and simmer gently until the chicken is fully cooked, about 20 to 30 minutes.
  4. Shred Chicken: Remove the chicken from the pot and shred, pull, or slice it into bite-sized pieces. Return the shredded chicken to the soup.
  5. Add Cream, Cheese, and Peas: Stir in the heavy cream and grated Parmesan cheese (both optional) and mix until the cheese melts smoothly into the soup. Then add the peas and season with salt and pepper to taste. Optionally, stir in chopped parsley for freshness.
  6. Prepare Dumplings: In a bowl, combine flour, baking powder, pepper, chopped fresh sage, and shredded cheddar cheese. Mix in the buttermilk until just combined to form a dough.
  7. Cook Dumplings: Drop dumpling batter by tablespoonfuls into the simmering soup, covering the surface evenly. Cover the pot with a lid and simmer for 15 minutes, allowing the dumplings to cook through and become fluffy and flavorful.

Notes

  • For a gluten-free version, substitute all-purpose flour with gluten-free flour in both the soup and dumplings.
  • Heavy cream and Parmesan cheese are optional for added richness but can be omitted for a lighter soup.
  • Fresh herbs provide best flavor, but dried herbs are acceptable substitutes at half the quantity.
  • Use either chicken breasts or thighs depending on preference for lean or more flavorful meat.
  • Make sure to cover the pot while cooking dumplings to ensure even rising and cooking.
  • Adjust seasoning with salt and pepper at the end to taste.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/chicken-and-cheddar-sage-dumpling-soup-recipe/