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Chicken Dumpling Soup Recipe

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"Although we were on a tight budget when I was a youngster, we always had good food," recalls Brenda Risser of Willard, Ohio. "This comforting soup with soft dumplings was one of Mom's mainstays," she adds. At 82¢ a serving, it's still a bargain.

This recipe is:

Quick

Diabetic Friendly

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Chicken Dumpling Soup Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3-1/3 cups 2% milk, divided
1-2/3 cups biscuit/baking mix

Directions

In a 3-qt. saucepan, combine soup and 2-2/3 cups of milk. Bring to a boil over medium heat; reduce heat.
Meanwhile, in a large bowl, combine biscuit mix with remaining milk just until blended. Drop by rounded tablespoons onto simmering soup. Cook, uncovered, for 10 minutes.
Cover and simmer for 10-12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 4 servings.

Nutritional Facts One serving (prepared with low-fat cream of chicken soup, skim milk and reduced-fat biscuit mix) equals 359 calories, 1276 mg sodium, 16 mg cholesterol, 60 g carbohydrate, 13 g protein, 6 g fat, 1 g fiber. Diabetic Exchanges: 3 starch, 1 skim milk, 1 fat.

Originally published as Chicken Dumpling Soup in Quick Cooking January/February 2000, p22

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Reviews for Chicken Dumpling Soup (5)

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Reviewed on Oct. 11, 2010 by stephensdoesit

This recipe is super simple and super delicious...I make it a lot in the winter and fall....

Reviewed on Oct. 11, 2010 by stephensdoesit

this recipe is super easy and super delicious...I make it a lot in the winter and fall...

Reviewed on Feb. 19, 2010 by Pompilia

This is surprisingly good--we make it often. It's a good, cheap staple--quite filling too. We occasionally add diced chicken or some frozen veggies just to add some variety.

Reviewed on Apr. 13, 2008 by amymoen

My Mom made this quite often when we were kids, but I had forgotten about it until I read this recipe. Thanks for the reminder, I know what I'm having for supper now!

Reviewed on Feb. 23, 2008 by ronaldwessinger