Chicken Soup with Potato Dumplings Recipe
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
This recipe is:
Contest Winning
5 Servings
Prep: 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 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Yield: 5 servings.
Nutrition 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.
Chicken Soup with Potato Dumplings published in Taste of Home February/March 2007, p27
Beth Layman :)
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