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One Pot Chicken and Sage Dumplings
15 minutes
40 minutes
6
Steps
- 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!
Originally published at halfbakedharvest.com. Reproduced for personal collection.
