Chicken Soup: Chicken and Potato Dumpling Soup

posted by Jennifer A 01-07-100 9:21 AM

Chicken and Potato Dumpling Soup

1/4 cup onion, chopped
1 tablespoon vegetable oil
2 cups chicken, cooked and diced
1 cup carrots, sliced
1 1/2 cups Bisquick®
1 Tablespoon green onion, chopped
1/4 cup milk
1 clove garlic, crushed
6 cups chicken broth
1 cup celery, chopped
1/4 teaspoon dried sage
1 cup mashed potato , cold
1/8 teaspoon pepper

Cook onion and garlic in oil in a 4 qt. Dutch oven, stirring frequently, until golden brown. Add broth, chicken, celery, carrots, and sage. Heat to boiling.

Prepare the potato dumplings by mixing the Bisquick, mashed potatoes, green onion, pepper, and milk until a soft dough forms. Beat vigorously 30 seconds. Knead about 2 minutes or until a smooth, adding more baking mix if necessary.

Roll dough into 18 balls, about 1 1/2 inches in diameter. Drop the dumplings into the boiling soup.

Cook uncovered over low heat for 10 minutes. Cover and cook 10 minutes longer.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line