Chicken Veggie Soup With Dumplings
2 Cup cut-up cooked chicken
4 Cup chicken broth
1 Teaspoon Parsley
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.
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. :)