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.
Sage advice
Customize the flavour of the dumplings by adding one or more of your favourite evergreen herbs; rosemary, thyme, or oregano would all be delicious.
This recipe was originally published in the December 2025 issue of alive magazine.
Turmeric Chicken Soup with Sage and Horseradish Dumplings
Ingredients
- 1 inch (2.5 cm) gingerroot, sliced into 5 pieces
- 2 star anise, lightly crushed
- 3 bay leaves, crushed
- 3 Tbsp (45 mL) avocado oil, divided
- 1 large yellow onion, diced
- 1 cup (250 mL) diced celery
- 1 cup (250 mL) diced carrots
- 2 garlic cloves, minced
- 2 tsp (10 mL) ground turmeric
- 1/4 tsp (1 mL) black pepper
- 6 cups (1.5 L) homemade or low-sodium chicken stock
- 1 cup (250 mL) all-purpose flour
- 1 1/2 tsp (7 mL) baking powder
- 1/2 tsp (2 mL) kosher salt
- 1/2 cup (125 mL) plain yogurt, plus extra if needed
- 1 large organic egg
- 2 to 3 Tbsp (30 to 45 mL) finely chopped fresh sage
- 2 Tbsp (30 mL) prepared horseradish
- 2 cups (500 mL) diced or shredded cooked chicken
- 3 to 4 cups (750 mL to 1 L) shredded savoy cabbage
Directions
01
On square of cheesecloth, place gingerroot, star anise, and bay leaves in centre. Fold up edges and secure with kitchen twine to create a flavour sachet. Set aside.
02
In stockpot over medium heat, warm 2 Tbsp (30 ml) 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 flavour sachet and bring mixture to a simmer. Cover stockpot, reduce heat to low, and let simmer gently for 10 minutes.
03
Meanwhile, in medium bowl, whisk together flour, baking powder, and salt.
04
In second medium bowl, whisk together yogurt, egg, sage, horseradish, and remaining 1 Tbsp (15 mL) avocado oil until well combined.
05
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 (15 or 30 mL) yogurt for a moist yet spongy dough.
06
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 a light simmer.
07
Once cooked, uncover pot and gently sprinkle chicken and cabbage over dumplings. Let cook for 1 more minute. Discard flavour sachet. Divide among serving bowls and enjoy.
