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Chicken Soup with Potato Dumplings

 

Classic chicken soup and easy potato dumplings.
62

Yield

6

servings

Prep

25

min

Cook

20

min

Ready

60

min

Trans-fat Free
 

Ingredients

¼ cup onions
chopped
1 tablespoon vegetable oil
2 cups chicken
cut up, cooked
1 cup carrots
sliced
1 ½ cups biscuit baking mix (bisquick)
*
1 tablespoon scallions, spring or green onions
chopped with top
¼ cup milk
1 each garlic
crushed clove
6 cups chicken broth
1 cup celery
sliced
¼ teaspoon sage
dried, crushed leaves
*
1 cup mashed potatoes
cold
teaspoon black pepper
*

Directions

The first 8 ingredients (onion to sage) make up the soup.

Cook onion and garlic in oil in 4 quart Dutch oven, stirring frequently, until golden brown.

Add broth, checken, celery, carrots, and sage.

Heat to boiling.

Prepare the potato dumplings by mixing the biscuit baking mix, 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 1½ inches in diameter.

Drop the dumplings into the boiling soup.

Cook uncovered over low heat 10 minutes.

Cover and cook 10 minutes longer.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 380g (13.4 oz)
Amount per Serving
Calories 25336% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 527mg 22%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 42g
Vitamin A 72% Vitamin C 9%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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