Chicken-Vegetable Soup with Dumplings Recipe
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Mmm, dumplings. Even Mom couldn't make this heartwarming soup better--or easier!
Ingredients
- 2 cups cut-up cooked chicken
- 1 carton Progresso® chicken broth (4 cups; 32 ounces)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme leaves
- 2 cloves garlic, finely chopped
- 1 bag Green Giant® Valley Fresh Steamers frozen mixed vegetables, thawed and drained (12 ounces)
- 1 cup Original Bisquick® mix
- 1/3 cup milk
- In 3-quart saucepan, heat all ingredients except Bisquick mix and milk to boiling, stirring occasionally.
- In small bowl, stir Bisquick mix and milk with fork until soft dough forms. Drop dough by 18 teaspoonfuls onto boiling soup. If dumplings sink into soup, carefully bring them to top of broth using slotted spoon. Reduce heat to medium-low.
- Cook uncovered 10 minutes. Cover and cook 15 minutes longer.
- High Altitude (3500-6500 ft): No change.
- Calories 210 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2g, Trans Fat 1/2g); Cholesterol 40mg; Sodium 1030mg; Total Carbohydrate 17g (Dietary Fiber 2g, Sugars 3g); Protein 20g. Daily Values: Vitamin A 45%; Vitamin C 20%; Calcium 8%; Iron 10%. Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat. Carbohydrate Choices: 1.
- Percent Daily Values are based on a 2,000 calorie diet
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