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Traditional Chicken Dumpling Soup

TOTAL TIME: Prep: 10 min. Cook: 25 min. YIELD: 20 servings (5 quarts).
This soup with light dumplings always brings positive comments. I like to fix it to take to those who are ill. —Tami Christman, Soda Springs, Idaho

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

  • 1. 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.
  • 2. In a large bowl, combine the biscuit baking mix, parsley and remaining pepper. Stir in milk just until moistened. Fold in remaining chicken.
  • 3. 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).

Nutrition Facts

1 cup: 266 calories, 14g fat (5g saturated fat), 27mg cholesterol, 1091mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 10g protein.

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