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Chicken Soup with Potato Dumplings

 Chicken Soup with Potato Dumplings
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
5 ServingsPrep: 25 min. Cook: 40 min.

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

  • 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.
  • In a small bowl, combine the dumpling ingredients. Drop heaping
  • tablespoonfuls of batter onto simmering soup. Cover and simmer for

2 of 2

Chicken Soup with Potato Dumplings (continued)

Directions (continued)

  • 20 minutes or until a toothpick inserted in a dumpling comes out
  • clean (do not lift cover while simmering). Yield: 5 servings.
Nutritional Facts: 1 serving (1-1/2 cups) equals 354 calories, 14 g fat (3 g saturated fat), 52 mg cholesterol, 1,774 mg sodium, 36 g carbohydrate, 3 g fiber, 23 g protein.