Friday, November 20, 2009

Chicken Veggie Soup With Dumplings

Chicken Veggie Soup With Dumplings
Betty Crocker

2 Cup cut-up cooked chicken
4 Cup chicken broth
1 Teaspoon Parsley
Dash Thyme
2 Clove Garlic
12 Ounce frozen mixed veggies, thawed and drained
1 Cup Bisquick
1/3 Cup Milk

In a 3-qt saucepan, heat all ingredients except Bisquick and milk to boiling, stirring occasionally.
In a small bowl, stir bisquick and and milk with fork until soft dough forms. Drop dough by teaspoonful into boiling soup. If dumplings sink into soup, careful bring them to top of broth using slotted spoon. Reduce heat to medium low.
Cook uncovered for 10 minutes. Cover and cook 15 minutes.

Serves: 6
Serving Size: 1 cup

For my first time making a soup with dumplings, I was pretty excited at how well this turned out. Very yummy!

Sorry for the lack of pictures... I totally forgot. You'll just have to picture its yummy-ness. :)

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