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Chicken Dumpling Soup

Chicken Dumpling Soup
"This soup with light dumplings always brings positive comments," says Tami. "I like to fix it to take to those who are ill."
20 ServingsPrep: 10 min. Cook: 25 min.

Ingredients

  • 12 green onions, chopped
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 10 cups water
  • 1 package (16 ounces) frozen peas and carrots
  • 2 cans (10 ounces each) chunk white chicken, drained, divided
  • 1/3 cup chicken bouillon granules
  • 1/2 teaspoon pepper, divided
  • 5 cups Biscuit Baking Mix
  • 2 tablespoons dried parsley flakes
  • 1-1/3 cups milk

Directions

  • In a stockpot, saute onions in butter until tender. Stir in flour
  • until blended. Gradually add water. Stir in the vegetables, one can
  • of chicken, bouillon and 1/4 teaspoon pepper; bring to a boil.
  • In a large bowl, combine the biscuit baking mix, parsley and
  • remaining pepper. Stir in milk just until moistened. Fold in
  • remaining chicken.
  • Drop by rounded tablespoonfuls onto simmering soup. Cover and simmer
  • for 15 minutes or until a toothpick inserted in a dumpling comes out
  • clean (do not lift cover while simmering). Yield: 20 servings (5
© Taste of Home 2013

2 of 2

Chicken Dumpling Soup (continued)

Directions (continued)

  • quarts).
Nutrition Facts: 1 cup equals 266 calories, 14 g fat (5 g saturated fat), 27 mg cholesterol, 1,091 mg sodium, 25 g carbohydrate, 2 g fiber, 10 g protein.
© Taste of Home 2013