chicken soup with potato dumplings

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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