Chicken Soup with Potato Dumplings
CATEGORIES
INGREDIENTS
- Servings: 4-6
- 1/4 cup onion; chopped
- 1 tbsp. vegetable oil
- 2 cups chicken; cut up, cooked
- 1 cup carrots; sliced
- 1-1/2 cup Bisquick
- 1 tbsp. green onion; chopped w/ top
- 1/4 cup milk
- 1 clove garlic; crushed
- 6 cups chicken broth
- 1 cup celery; sliced
- 1/4 tsp. sage, dried, crushed leaves
- 1 cup mashed potatoes; cold
- 1/8 tsp. pepper
DIRECTIONS
- Cook onion and garlic in oil in 4-qt. Dutch oven, stirring frequently, until golden brown. Add broth, chicken, celery, carrots, and sage. Heat to boiling.
- Prepare potato dumplings by mixing Bisquick, mashed potatoes, green onion, pepper, and milk until a soft dough forms. Beat vigorously 30 seconds. Knead about 2 minutes or until smooth, adding more baking mix if necessary. Roll dough into 18 balls, about 1-1/2" in diameter. Drop dumplings into boiling soup. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Makes 4-6 servings.