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
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).
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
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