Tuesday, December 15, 2009

Chicken Soup with Mashed Potato Dumplings

1 Tablespoon oil
2 cloves garlic, minced
1/4 cup onion, chopped
2 cups baked chicken, shredded
2 medium carrots, peeled, washed, and chopped
2 celery ribs, chopped (We don't eat celery so my mom just added a little celery salt.)
6 cups chicken broth
1/4 teaspoon pepper
1 teaspoon sage (We still don't have any sage, so my mom added some poultry seasoning.)

1-1/2 cups baking mix
1 cup mashed potatoes (Prepared with milk)
1/4 to 1/2 cup milk
1/8 teaspoon pepper

In a large pot, saute onions and garlic in oil until tender, 3-4 minutes.  Add broth, carrots, chicken, and seasonings.  Bring soup to a boil.  Reduce heat; cover and simmer for 10-15 minutes, or until the vegetables are tender.
In a small bowl, mix together dumpling ingredients well.  Carefully drop large spoonfuls of dumpling batter into simmering  soup.  Cover, and simmer over medium heat for about 20 minutes, or until a toothpick inserted in dumpling comes out clean.  Yield: 5 servings.

No comments:

Post a Comment