Chicken Soup with Potato Dumplings Recipe

Nutrition Facts

  • One serving:
  • (1-1/2 cups)
  • Calories:
  • 354
  • Fat:
  • 14 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 52 mg
  • Sodium:
  • 1774 mg
  • Carbohydrate:
  • 36 g
  • Fiber:
  • 3 g
  • Protein:
  • 23 g


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Chicken Soup with Potato Dumplings

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Our family calls this comforting, old-fashioned soup our “Sunday dinner soup” because it’s almost a complete dinner in a bowl. You’ll love the flavor!—Marie McConnell, Shelbyville, Illinois

SERVINGS: 5

CATEGORY: Soup

METHOD: Stovetop - One-Dish

TIME: Prep: 25 min. Cook: 40 min.

Ingredients:

  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 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:

In a large saucepan, saute onion and garlic in oil for 3-4 minutes or until onion is tender. 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.
    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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