Turmeric Chicken Soup with Sage and Horseradish Dumplings

This play on a comforting bowl of chicken soup is the ultimate cold-weather comfort dish. Sage stars in this dish, speckling fluffy dumplings that add a textural contrast to the aromatic broth. Most sage found in grocery stores is classified as common sage, though there are many varieties, both edible and ornamental. Sage’s ability to stay green year-round is thanks to its aromatic oils and the tiny hairs on its leaves, which minimize water loss and allow the plant to endure wintery weather.

This recipe originally appeared on alive.com as “Turmeric Chicken Soup with Sage and Horseradish Dumplings.”

Turmeric Chicken Soup with Sage and Horseradish Dumplings

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Servings

6

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Ingredients

• 1 inch gingerroot sliced into 5 pieces
• 2 star anise lightly crushed
• 3 Bay Leaves crushed
• 3 Tbsp avocado oil divided
• 1 large yellow onion diced
• 1 cup diced celery
• 1 cup diced carrots
• 2 garlic cloves minced
• 2 tsp ground turmeric
• 1/4 tsp black pepper
• 6 cups homemade or low-sodium chicken stock
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup Plain yogurt plus extra if needed
• 1 large organic egg
• 2 to 3 Tbsp finely chopped fresh sage
• 2 Tbsp prepared horseradish
• 2 cups diced or shredded cooked chicken
• 3 to 4 cups shredded Savoy cabbage

Ingredients 1 inch gingerroot sliced into 5 pieces 2 star anise lightly crushed 3 Bay Leaves crushed 3 Tbsp avocado oil divided 1 large yellow onion diced 1 cup diced celery 1 cup diced carrots 2 garlic cloves minced 2 tsp ground turmeric 1/4 tsp black pepper 6 cups homemade or low-sodium chicken stock 1 cup all-purpose flour 1 1/2 tsp baking powder 1/2 tsp kosher salt 1/2 cup Plain yogurt plus extra if needed 1 large organic egg 2 to 3 Tbsp finely chopped fresh sage 2 Tbsp prepared horseradish 2 cups diced or shredded cooked chicken 3 to 4 cups shredded Savoy cabbage

Servings 6 Print Recipe

Instructions

1. On square of cheesecloth, place gingerroot, star anise, and bay leaves in center. Fold up edges and secure with kitchen twine to create a flavor sachet. Set aside.
2. In stockpot over medium heat, warm 2 Tbsp oil. Add onion, celery, and carrot; sauté until onion is soft and translucent, approximately 6 minutes. Add garlic, turmeric, and black pepper to pot; sauté for 1 minute. Stir in stock and flavor sachet and bring mixture to a simmer. Cover stockpot, reduce heat to low, and simmer gently for 10 minutes.
3. Meanwhile, in medium bowl, whisk together flour, baking powder, and salt.
4. In second medium bowl, whisk together yogurt, egg, sage, horseradish, and remaining 1 Tbsp avocado oil until well combined.
5. Pour wet ingredients into dry ingredients and gently fold together until just combined. Take care not to overmix or resulting dumplings will be tough. If needed, add additional 1 or 2 Tbsp yogurt for moist yet spongy dough.
6. Using small cookie scoop or two spoons, gently drop tablespoons of dumpling dough into the lightly simmering soup. Cover pot and cook dumplings until expanded in size and fluffy in texture all the way through, approximately 8 to 10 minutes. Dumplings are delicate, so be sure to maintain stock at light simmer.
7. Once cooked, uncover pot and gently sprinkle chicken and cabbage over dumplings. Let cook for 1 more minute. Discard flavor sachet. Divide among serving bowls and enjoy.