Ingredients
1/4 cup chopped onion1 tablespoon canola oil2 garlic cloves, minced6 cups chicken broth2 cups cubed cooked chicken2 celery ribs, chopped2 medium carrots, sliced1/4 teaspoon dried sage leavesDUMPLINGS:1-1/2 cups biscuit/baking mix1 cup cold mashed potatoes (with added milk)1/4 cup milk1 tablespoon chopped green onion1/8 teaspoon pepper
Preparation
In a large saucepan, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. 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 dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
