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Chicken Soup with Potato Dumplings















Trans-fat Free


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

Serving Size 569g (20.1 oz)
Amount per Serving
Calories 37936% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 790mg 33%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 63g
Vitamin A 108% Vitamin C 13%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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