Chicken soup with potato dumplings (gfdm86a)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Onion; chopped |
| 1 | tablespoon | Vegetable oil |
| 2 | cups | Chicken; cut up, cooked |
| 1 | cup | Carrots; sliced |
| 1½ | cup | Bisquick |
| 1 | tablespoon | Green onion; chopped w/ top |
| ¼ | cup | Milk |
| 1 | each | Garlic; crushed clove |
| 6 | cups | Chicken broth |
| 1 | cup | Celery; sliced |
| ¼ | teaspoon | Sage; dried, crushed leaves |
| 1 | cup | Mashed potatoes; cold |
| ⅛ | teaspoon | Pepper |
Directions
The first 8 ingredients (onion to sage) make up the soup. Cook onion and garlic in oil in 4 qt. Dutch oven, stirring frequently, until golden brown. Add broth, checken, celery, carrots, and sage. Heat to boiling. Prepare the potato dumplings by mixing the Bisquick, mashed potatoes, green onion, pepper, and milk until a soft dough forms.
Beat vigorously 30 seconds. Knead about 2 minuted or until smooth, adding more baking mix if necessary. Roll dough into 18 balls, about 1½ inches in diameter. Drop the dumplings into the boiling soup.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Each serving has 305 calories. Annette Thompson.