Chicken Soup with Potato Dumplings

1/4 cup onion, chopped

2 garlic cloves, minced

1 tbsp. vegetable oil

6 cups chicken broth

2 cups cubed cooked chicken

2 celery ribs, chopped

2 medium carrots, sliced

1/4 tsp. dried sage leaves

Dumplings:

1 1/2 cups biscuit/baking mix

1 cup cold mashed potatoes (with added milk)

1/4 cup milk

1 tbsp. green onion, chopped

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 the 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.

Yield: 5-6 servings