• 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

1. 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.
2. 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.

Hearty, filling soup for these last cold days of winter.