Chicken Soup with Potato Dumplings (GFDM86A)

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Title: Chicken Soup with Potato Dumplings (GFDM86A)
Categories: Soups, Poultry
Yield: 6 servings

1/4 c Onion; chopped
1 T Vegetable oil
2 c Chicken; cut up, cooked
1 c Carrots; sliced
1 1/2 c Bisquick
1 T Green onion; chopped w/ top
1/4 c Milk
1 ea Garlic; crushed clove
6 c Chicken broth
1 c Celery; sliced
1/4 t Sage; dried, crushed leaves
1 c Mashed potatoes; cold
1/8 t Pepper

The first 8 ingredients (onion to sage) make up the soup. Cook onion
and garlic in oil in 4 qt. Dutch oven, stirring frequently, until
golden brown. Add broth, checken, 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 minuted 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. Each serving has 305 calories. Annette Thompson.

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