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
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
Reviews
I was surprised at how good this was, especially since it was quick & easy. The whole family gave it great reviews and there were no leftovers. Will definitely become a regular recipe at our house.
This soup was simple but good. Next time, however, I'm going to use a potato dumpling recipe that calls for flour instead of bisquick because gluten free bisquick can get really expensive.
This is one of my all time favorites.
I make this all the time regardless of the season. It is one of our favorites! I like to cut the liquid a little so it becomes more like a thick stew.
My family and i love this recipe. I have been making it since it first appeared in taste of home. It is always a hit and they aren't any leftovers.
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Easy recipe..my kids like to put the dumplings in. I use my indoor grill to cook the chicken and add some steak season to it for more favor. I need to double the recipe next time..got 6 bowls but I want some leftovers of this one!
Easy to prepare and full of flavor. This is wonderful for a satisfying meal on a cold night.
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