Chicken Soup With Potato Dumplings

Ingredients

30 gr onion
16 ml vegetable oil
280 gr chicken up
130 gr carrots
1 1/2 bisquick
7 gr green onion w
60 ml milk
1 garlic clove
1,400 ml chicken broth
100 gr celery
1 gr sage
150 gr mashed potatoes
1 gr pepper

Instructions

The first 8 ingredients (onion to sage) make up the soup. Cook onion and garlic in oil in 4 litre 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 4 cm 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.