A warm and comforting soup with a spicy kick, perfect for chilly evenings.
In a medium saucepan, combine the chicken broth, diced jalapeño, garlic powder, and cayenne pepper. Bring to a gentle boil over medium heat.
For a milder soup, remove the seeds from the jalapeño before dicing.
In a mixing bowl, combine the flour, milk, shredded cheddar cheese, and ground sage. Mix until a thick dough forms.
Avoid overmixing the dough to keep the dumplings tender.
Using a teaspoon, drop small portions of the dough into the simmering soup. Cook in batches, about 6 dumplings at a time, for 10-12 minutes or until cooked through.
Ensure the soup is gently simmering, not boiling, to prevent the dumplings from breaking apart.
Serve the soup hot in bowls, garnished with additional shredded cheese or fresh herbs if desired.
Serve immediately to enjoy the dumplings at their best texture.
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