Chicken Soup with Potato Dumplings
Taste of Home
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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.