Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Breads Breakfast Cakes Candy Casseroles Casseroles_Chicken Casseroles_Vegetables Chowders Christmas Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Weight_Watchers

Chicken-Vegetable Soup with Dumplings




Source of Recipe


Co Worker Paula U


List of 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

1 bag (12 oz) Green Giant ® Valley Fresh Steamers™ frozen mixed vegetables, thawed and drained

1 cup Original Bisquick® mix

1/3 cup milk

Recipe



In 3-quart saucepan, heat all ingredients except Bisquick mix and milk to boiling, stirring occasionally.

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.

Cook uncovered 10 minutes. Cover and cook 15 minutes longer.