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Chicken-Vegetable Soup with Dumplings

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By Betty Crocker Kitchens
Updated Jun 14, 2012
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Mmm, dumplings. Even Mom couldn't make this heartwarming soup better—or easier!

Chicken-Vegetable Soup with Dumplings

  • Prep Time 10 min
  • Total 35 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 2 cups cut-up cooked chicken
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme leaves
  • 2 cloves garlic, finely chopped
  • 2 2/3 cups frozen mixed vegetables, thawed and drained
  • 1 cup Original Bisquick™ mix
  • 1/3 cup milk

Instructions

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

Nutrition

210 Calories
7g Total Fat
20g Protein
17g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
2g
10%
Trans Fat
1/2g
Cholesterol
40mg
14%
Sodium
1030mg
43%
Potassium
410mg
12%
Total Carbohydrate
17g
6%
Dietary Fiber
2g
10%
Sugars
3g
Protein
20g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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