Recipe - Chicken Soup With Potato Dumplings

One fourth cup Onion; chopped
1 tablespoon Vegetable oil
2 cup Chicken; cut up, cooked
1 cup Carrots; cut or sliced up
1 One half cup Bisquick
1 tablespoon Green onion; chopped w/ top
One fourth cup Milk
1 Garlic; crushed clove
6 cup Chicken broth
1 cup Celery; cut or sliced up
One fourth teaspoon Sage; dried, crushed leaves
1 cup Mashed potatoes; cold
1/8 teaspoon Pepper

Date: Tue, 21 May 1996 00:30:34 0400

From: ivanco ivanco@mail.netserve.net

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 One half 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.

Posted to MealMaster Recipes List, Digest #141