Chicken Soup with Mashed Potato Dumplings

Mmmm, Mmmm Good!! This is the greatest soup. My husband usually complains when I cook soup, but he was sad that he missed this one. It's great for leftover mashed potatoes, but if your house is like mine....you don't ever have left over mashed potatoes (they're my husband's fav). So, I keep a box of instant mashed potato flakes in the pantry just for this dish. I've made it with instant and homemade mashed potatoes. We couldn't taste a difference. This soup is good as leftovers, but the dumplings kind of dissolve, so you just get a great tasting thicker soup.

Chicken Soup with Mashed Potato Dumplings

1/2 cup chopped onion

2 garlic cloves, minced

1 tbsp. veg. oil

6 cups chicken broth

2 cups cubed, cooked chicken (can use canned chicken in this one)

2 celery ribs, chopped

2 med. carrots, sliced

1/4 tsp. dried sage

1 1/2 cups biscuit/baking mix

1 cup cold mashed potatoes

1/4 cup milk

1 tbsp. chopped green onion

1/8 tsp. pepper

In a large saucepan, saute onion and garlic in oil for 3-4 minutes or until onion is tender. 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. In a small bowl, combine the mashed potatoes and milk. Then, add the biscuit mix, green onion, and pepper. Form into small quarter size balls. Drop each ball into simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean. DO NOT LIFT LID WHILE DUMPLINGS ARE SIMMERING.

Notes: As stated earlier, canned chicken will work in this soup. I usually make the instant mashed potatoes in the microwave and throw them in the freezer while I'm preparing the other ingredients, so that it's cold when I need it. Also, I've started leaving out the green onions. I haven't noticed a difference in the flavor of the soup.