1/4   c            Onion -- chopped
   1       tb           Vegetable oil
   2       c            Chicken -- cut up, cooked
   1       c            Carrots -- sliced
   1 1/2   c            Bisquick
   1       tb           Green onion -- chopped w/ top
     1/4   c            Milk
   1       ea           Garlic -- crushed clove
   6       c            Chicken broth
   1       c            Celery -- sliced
     1/4   ts           Sage -- dried, crushed
                        leaves
   1       c            Mashed potatoes -- cold
     1/8   ts           Pepper
  The first 8 ingredients (onion to sage) make up the
  soup. Cook onion and garlic in oil in 4 qt. Dutch
  oven, stirring frequently, until golden brown. Add
  broth, checken, celery, carrots, and sage. Heat to
  boiling. Prepare the potato dumplings by mixing the
  Bisquick, mashed potatoes, green onion, pepper, and
  milk until a soft dough forms. Beat vigorously 30
  seconds. Knead about 2 minuted or until smooth, adding
  more baking mix if necessary. Roll dough into 18
  balls, about 1 1/2 inches in diameter. Drop the
  dumplings into the boiling soup. Cook uncovered over
  low heat 10 minutes. Cover and cook 10 minutes longer.
  Each serving has 305 calories. Annette Thompson.