Chicken & Sage Dumpling Soup

This Chicken & Sage Dumpling Soup has become my absolute favorite soup! The dumplings are easy, flavorful, & so fun to make. Highly recommend!!

Ingredients:

• 2 bone in skin on chicken breasts
• Kosher salt and black pepper
• 2 Tablespoons extra virgin olive oil
• 2 shallots, thinly sliced
• 2 ribs of celery, chopped
• 6 carrots, chopped
• 2 tablespoons fresh thyme leaves
• 2 quarts low sodium chicken broth
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 Tablespoon chopped fresh sage, plus fresh sage leaves for serving
• 1 cup buttermilk
• 2 ounces grated parmesan or crumbled gorgonzola cheese
• 1 Tablespoon chopped fresh chives, for serving

Preparation:

1. Season the chicken all over with salt and pepper. 
2. Heat the olive oil In a large soup pot over medium heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 3-5 minutes. Add the celery, carrots, and thyme. Season with salt and pepper. Cook another 5 minutes. 
3. Pour in the chicken broth and bring to a boil over high heat. Cover and cook for 15-20 minutes or until the chicken is cooked through.
4. Meanwhile, make the dumplings. In a medium bowl, whisk together the flour, baking powder, sage, and a pinch each of salt and pepper. Add the buttermilk and cheese and mix until just combined.
5. Remove the chicken from the soup and shred using 2 forks, discard the bones and skin. Set aside.
6. Bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10  minutes, until the dumplings are cooked through and puffy. 
7. Carefully move the dumplings aside and slide the shredded chicken into the soup. Season to taste with salt and pepper. 
8. Divide the soup and dumplings between bowls and serve topped with pepper. Enjoy! 

This recipe is from The Half Baked Harvest Blog.