Chicken Soup With Potato Dumplings

• 1/4 cup chopped onion
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 6 cups chicken broth
• 2 cups cubed cooked chicken
• 2 celery ribs, chopped
• 2 medium carrots, sliced
• 1/4 teaspoon dried sage leaves
• 1-1/2 cups biscuit/baking mix
• 1 cup cold mashed potatoes (with added milk)
• 1/4 cup milk
• 1 tablespoon chopped green onion
• 1/8 teaspoon pepper

1. In a large saucepan, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
2. In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

onion, canola oil, garlic, chicken broth, chicken, celery, carrots, sage, biscuitbaking, cold mashed potatoes, milk, green onion, pepper

Taken from www.tasteofhome.com/recipes/chicken-soup-with-potato-dumplings/ (may not work)