Chicken Soup with Potato Dumplings |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Our family calls this comforting, old-fashioned soup our âSunday dinner soupâ because itâs almost a complete dinner in a bowl. Youâll love the flavor!Marie McConnell, Shelbyville, Illinois Ingredients:
1/4 cup chopped onion |
1 tablespoon canola oil |
2 garlic cloves, minced |
6 cups chicken broth |
2 cups cubed cooked chicken |
2 celery ribs, chopped |
2 medium carrots, sliced |
1/4 teaspoon dried sage leaves |
dumplings: |
1-1/2 cups biscuit/baking mix |
1 cup cold mashed potatoes (with added milk) |
1/4 cup milk |
1 tablespoon chopped green onion |
1/8 teaspoon pepper |
Directions:
1. In a large saucepan, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
2. In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Yield: 5 servings.
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