Chicken Soup with Potato Dumplings
TOTAL TIME: Prep: 25 min. Cook: 40 min.
YIELD: 5 servings.
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
Directions
-
1.
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.
-
2.
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).
Nutrition Facts
1-1/2 cups: 354 calories, 14g fat (3g saturated fat), 52mg cholesterol, 1774mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 23g protein.
© 2024 RDA Enthusiast Brands, LLC