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Chicken Soup with Potato Dumplings

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Recipe

Quick and easy chicken soup recipe featuring hearty Bisquick potato dumplings made using leftover mashed potatoes instead of noodles and leftover cooked chicken.

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free

While not Campbell's chicken noodle soup, this quick chicken soup recipe features hearty Bisquick potato dumplings made using leftover mashed potatoes instead of noodles and leftover or rotisserie-cooked chicken.

Is there a substitute for Bisquick?

Don't have Bisquick in your pantry?

We've got you covered. There is a substitute for Bisquick using ingredients you undoubtedly have on hand using this Easy Homemade Bisquick Biscuit Mix.

Ingredients

Amount Measure Ingredient Features
Chicken soup
1 tablespoon vegetable oil
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¼ cup onions
chopped
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1 clove garlic
crushed
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6 cups chicken broth
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2 cups chicken meat, cooked
diced
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1 cup carrots
sliced
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1 cup celery
sliced
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¼ teaspoon sage
dried, crushed
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1 ½ cups biscuit baking mix (bisquick)
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1 cup mashed potatoes
cold
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1 tablespoon scallions, spring or green onions
chopped with tops
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teaspoon black pepper
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¼ cup milk
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Dumpling

Ingredients

Amount Measure Ingredient Features
Chicken soup
15 ml vegetable oil
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59 ml onions
chopped
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1 each garlic
crushed
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1.4 l chicken broth
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473 ml chicken meat, cooked
diced
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237 ml carrots
sliced
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237 ml celery
sliced
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1.3 ml sage
dried, crushed
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355 ml biscuit baking mix (bisquick)
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237 ml mashed potatoes
cold
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1 scallions, spring or green onions
chopped with tops
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0.6 ml black pepper
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59 ml milk
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Dumpling

Directions

How to make chicken soup

Heat the oil in a 4 quart (4 liters) Dutch oven or large soup pot over medium heat. Add the onion and garlic and cook, stirring frequently, until golden brown.

Add the chicken broth, chicken, celery, carrots, and sage.

Heat to boiling.

How to make Bisquick potato dumplings

Prepare the potato dumplings by mixing the Bisquick, or Easy Homemade Bisquick Baking Mix, mashed potatoes, green onion, pepper, and milk until a soft dough forms.

Beat vigorously for 30 seconds.

Knead for about 2 minutes or until smooth, adding more baking mix if necessary.

Roll dough into 18 balls, about 1½ inches in diameter.

Drop the dumplings into the boiling soup.

Cook, uncovered, over a low simmering heat for 10 minutes.

Cover and cook 10 minutes longer.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 569g (20.1 oz)
Amount per Serving
Calories 37936% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 790mg 33%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 63g
Vitamin A 108% Vitamin C 13%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 
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