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Chicken and Mashed Potato Dumpling Soup Recipe

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This recipe for Chicken and Mashed Potato Dumpling Soup is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dumpling Ingredients:
1 c. instant potato flakes
1 c. all-purpose baking mix
3 tbsp. milk
1 tbsp. fresh parsley, chopped



Soup Ingredients:
1 tbsp. vegetable oil
1 c. carrots, sliced
2 stalks celery, chopped
1/2 c. onions, chopped
3 (14 oz) can chicken broth
2 c. cooked chicken, cubed
1 bay leaf
1/2 tsp. dried Italian seasoning
Directions:
Directions:
In a medium bowl stir together all dumpling ingredients; mix well. Set aside. Heat oil in Dutch oven or 12-in skillet. Add carrots, celery and onion. Cook over medium heat, stirring occasionally, 6-8 min or until vegetables are tender. Add chicken broth, chicken, bay leaf and Italian seasoning. Bring to a boil. Reduce heat to low. Cook about 10 min or until vegetables are soft. Bring soup back to a boil. Divide dumpling mixture into 12 large balls. Drop dumplings on top of soup in single layer. Cook, uncovered, over low heat for 10 min. Cover; cook 10 min until dumplings are no longer dough underneath. Yield: 6

 

 

 

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