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Soup Recipes

Chicken Vegetable Soup with Carrot Dumplings

Summary

Dumplings add excitement to this comforting bowl of savory soup, full of tender vegetables and chicken. Choose to make Carrot-Green Onion or Spinach-Parmesan Dumplings.

What You Need

  • 2 Tbsp. butter or olive oil
  • 1 lb. boneless, skinless chicken breast halves, cut into ½-inch cubes
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup sliced carrots
  • 2 cups cut green beans
  • 1 cup frozen peas
  • 1 Tbsp. chopped fresh thyme
  • 6 cups College Inn® Chicken BrothDumplings
  • 1 1/2 cups all-purpose baking mix
  • 1/2 cup coarsely shredded carrots
  • 2 Tbsp. chopped green onions
  • 1/2 cup water

Instructions

  1. MELT butter in a large saucepan over medium heat. Add chicken, vegetables and thyme; cook 5 minutes, stirring frequently.
  2. ADD broth. Bring to a boil; reduce heat to low. Cover and
  3. simmer 5 minutes.
  4. MEANWHILE, combine baking mix, carrots and green onions in medium bowl. Stir in water until just moistened.
  5. UNCOVER pan with broth and spoon batter in 12 heaping tablespoons over simmering soup. Cover and simmer about 6 minutes or until toothpick inserted in the dumpling centers comes out clean. Ladle soup into bowls and top each serving with 3 dumplings.
Variation

To make Spinach Parmesan Dumplings, substitute 1/2 cup chopped baby spinach for the shredded carrots, and 2 Tbsp. grated Parmesan cheese for the chopped green onions.

Cooking time (duration)

Prep Time: 15 minutes Cook Time: 20 minutes

Number of servings (yield)

4 servings

Category

Soup

Related

Icon f80a97b2 ed92 4cd0 ac2e 8091619063c5 All Del Monte® Recipes

NOTE:

To reduce prep time, use drained cans of Del Monte® Cut Green Beans (14.5 oz.), Sliced Carrots (8.25 oz.) and Sweet Peas(8.5 oz.) instead of the fresh or frozen vegetables.

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