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Chicken & Dumpling Soup with Sage



  • 1 cup onion, chopped
  • 2 cups fresh mushrooms, sliced
  • 1 T. olive oil
  • 1/4 cup flour
  • 5 cups chicken broth
  • 1 cup dry white wine
  • 1 lb. rotisserie chicken or cooked chicken breasts, chopped
  • 1 cup frozen peas
  • 1/2 cup pitted kalamata olives, sliced
  • 1 T. lemon juice
  • 1 tsp. ground sage
  • 8 sage leaves (plus 1/4 cup olive oil for frying)
  • Scallions, thinly sliced, for garnish


  • 2 cups all-purpose flour
  • 1 cup buttermilk
  • 2 T. olive oil
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp salt
  • 1/4 cup scallions, thinly sliced
  • 1 T. fresh Italian parsley, chopped

Cooking Instructions:

  • Fry the sage leaves: in 1/4 cup oil over medium heat, cook two at a time. Cook for 60 seconds, turning once. Drain on paper towls and set aside.
  • In a large Dutch oven or soup pot, cook onions and mushrooms in 1 T. oil over medium heat for 6-7 minutes until soft and liquid has evaporated.
  • Stir in flour until completely combined.
  • Whisk in the broth and wine at the same time, and cook until thickened and bubbly.
  • Stir in chicken, peas, olives, lemon juice and ground sage. Bring to a light boil.
  • Prepare the dumplings: in a large bowl, combine flour, baking soda, powder and salt. Stir in green onions and parsley. Add the buttermilk and oil, stir until moistened.
  • Drop dough, 1/3 cup at a time, into the bubbling soup. Cover and simmer for 10 minutes, or until a toothpick comes out clean when inserted into a dumpling.
  • To serve, sprinkle with scallions and the fried sage leaves.

Recipe Notes

Suggested Wine Pairing

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