Sour-
Cook- onion and garlic in oil in 4-quart Dutch oven, stirring frequently, until golden brown. Add broth, chicken, celery, carrots and sage. Heat to boiling.
Prepare Potato Dumplings.
Mix all ingredients until 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 1 1/2-inch in diameter.
Drop into boiling soup.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes. longer.
6 servings.
Originally Submitted
8/30/2010
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