Prep time 15 min.

Cook time 20 min.



2 Tbsp. butter or olive oil

1 lb. boneless, skinless chicken breast halves, cut into 1-inch cubes

1 cup diced onion

1 cup diced celery

1 cup sliced carrots or 1 can (8.25 oz.) Del Monte® Sliced Carrots, drained

2 cups cut green beans or 1 can (14.5 oz.) Del Monte® Cut Green Beans, drained

1 cup frozen peas or 1 can (8.5 oz.) Del Monte® Sweet Peas, drained

1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme

6 cups College Inn® Chicken Broth



1-1/2 cups all-purpose baking mix

1/2 cup coarsely shredded carrots

2 Tbsp. chopped green onions

1/2 cup water


  1. Melt butter in large saucepan. Cook chicken, vegetables and thyme 5 minutes.

  2. Add broth. Bring to a boil; reduce heat to low. Cover and simmer 5 minutes.

  3. Meanwhile, combine baking mix, carrots and green onions in medium bowl. Stir in water just until moistened.

  4. Uncover soup and spoon 12 tablespoons of batter in a single layer over top of simmering soup. Cover and simmer about 6 minutes or until toothpick inserted in the center comes out clean. To serve, ladle soup into wide soup bowls and top each with 3 dumplings.

VARIATION:  To make Spinach Parmesan Dumplings, prepare recipe as directed, except substitute 1/2 cup chopped baby spinach for shredded carrots, and 2 Tbsp. grated Parmesan cheese for chopped green onions.

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