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Chicken-Vegetable Soup with Mini-Dumplings |
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Serves: 6 Print this Recipeprep: 10 min cook: 25 min 2 cups cut-up cooked chicken 4 cups ready-to-serve chicken broth 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh thyme leaves 2 cloves garlic, finely chopped 1 bag (1 pound) frozen mixed vegetables or soup vegetables, thawed and drained 1 cup Original Bisquick® mix 1/3 cup milk 1. Heat all ingredients except Bisquick mix and milk to boiling in 3-quart saucepan. 2. Stir Bisquick mix and milk until soft dough forms. Drop dough by teaspoonfuls onto boiling soup. If dumplings sink into soup, carefully bring them to top of broth using slotted spoon. Reduce heat to low. 3. Cook uncovered 10 minutes. Cover and cook 10 minutes longer wing it! Nothing tops off this soup better than these two-ingredient dumplings! Stir 1 teaspoon of a favorite dried herb into the dough for extra flavor. 1 SERVING: Calories 235 (Calories from Fat 65); Fat 7g (Saturated 2g); Cholesterol 40mg; Sodium 1030mg; Carbohydrate 23g (Dietary Fiber 4g); Protein 20g * % DAILY VALUE: Vitamin A 66%; Vitamin C 2%; Calcium 8%; Iron 2% * DIET EXCHANGES: 1 Starch, 3 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 1 1/2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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