Chicken Soup with Potato Dumplings

Chicken Soup With Potato Dumplings

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  • 1/4 c
    onion, chopped
  • 1 Tbsp
    vegetable oil
  • 2 c
    chicken, cooked and cut in pieces
  • 1 c
    carrots, sliced
  • 1.5 c
    biscuit mix
  • 1 Tbsp
    green onions, chopped with tops
  • 1/4 c
  • 1
    garlic clove, crushed
  • 6 c
    chicken broth
  • 1 c
    celery, sliced
  • 1/4 tsp
    dried sage
  • 1 c
    mashed potatoes, cold
  • tsp

How to Make Chicken Soup with Potato Dumplings


  1. The first 8 ingredients (onion to sage) make up the soup.
  2. Cook onion and garlic in oil in 4 quart dutch oven, stirring frequently, until golden brown.
  3. Add broth, chicken, celery, carrots, and sage; heat to boiling.
  4. Prepare the potato dumplings by mixing the biscuit mix, mashed potatoes, green onion, pepper and milk until a soft dough forms; beat vigorously 30 seconds.
  5. Knead about 2 minutes or until smooth, adding more baking mix if necessary.
  6. Roll dough into 18 balls, about 1 1/2 inches in diameter; drop the dumplings into the boiling soup.
  7. Cook uncovered over low heat 10 minutes.
  8. Cover and cook 10 minutes longer.

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About Chicken Soup with Potato Dumplings

Course/Dish: Chicken Soups Cream Soups
Other Tag: Quick & Easy

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