Chicken-Vegetable Soup with Dumplings
Recipe from Betty Crocker

Mmm, dumplings. Even Mom couldn't make this heartwarming soup better--or easier!



by 6  people


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Servings: 6
Serving size: 1  cup
Prep Time: 10 mins
Total Time: 35 mins
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Ingredients
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    2   cups 
    cut-up cooked chicken
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    1   carton 
    Progresso® chicken broth (4 cups; 32 ounces)
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    1   tablespoon 
    chopped fresh parsley
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    1   tablespoon 
    chopped fresh thyme leaves
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    2   
    cloves garlic, finely chopped
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    1   bag 
    Green Giant® Valley Fresh Steamers frozen mixed vegetables, thawed and drained (12 ounces)
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    1   cup 
    Original Bisquick® mix
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    1/3  cup 
    milk

Directions
1.
In 3-quart saucepan, heat all ingredients except Bisquick mix and milk to boiling, stirring occasionally.
2.
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.
3.
Cook uncovered 10 minutes. Cover and cook 15 minutes longer.
Tip:

1.
High Altitude (3500-6500 ft): No change.
Nutrition information
Per Serving: cal. (kcal) 210, Fat, total (g) 7, chol. (mg) 40, sat. fat (g) 2, carb. (g) 17, Trans fatty acid (g) 1, fiber (g) 2, sugar (g) 3, pro. (g) 20, vit. A (IU) 2187, vit. C (mg) 12, sodium (mg) 1030, calcium (mg) 81, iron (mg) 2, Starch () 1, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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Old-Fashioned Chicken & Dumplings
Old-Fashioned Chicken & Dumplings

Our revision of creamy chicken and dumplings uses whole-wheat flour for the dumplings and adds lots of vegetables to the filling. The delicious, satisfying results are packed with beneficial nutrients and dietary fiber, and because we don't use canned soup for the sauce, sodium levels are drastically reduced. To go even lighter, try the recipe with boneless, skinless chicken breasts.

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