Recipe: Chicken Soup with Potato Dumplings (using cooked chicken, Bisquick and mashed potatoes)

CHICKEN SOUP WITH POTATO DUMPLINGS

FOR THE SOUP:
1/4 cup chopped onion
1 garlic clove, crushed
1 tbsp vegetable oil
6 cups chicken broth
2 cups cut up, cooked chicken
1 cup sliced celery
1 cup sliced carrots
1/4 tsp crushed dried sage leaves
FOR THE POTATO DUMPLINGS:
1 1/2 cups Bisquick (or more, as needed)
1 cup cold mashed potatoes
1 Tbsp chopped green onion, with top
1/8 tsp ground black pepper
1/4 cup milk

TO MAKE THE SOUP:
Cook onion and garlic in oil in 4 quart Dutch oven, stirring frequently, until golden brown.

Add broth, chicken, celery, carrots, and sage. Heat to boiling.

TO MAKE THE DUMPLINGS:
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 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 10 minutes. Cover and cook 10 minutes longer.

Makes 6 servings
Source: Annette Thompson