Chicken Vegetable Soup with Carrot Dumplings
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.
Serves
4
Prep time 15 min.
Cook time 20 min.
Ingredients
Soup
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
Dumplings
1-1/2 cups all-purpose baking mix
1/2 cup coarsely shredded carrots
2 Tbsp. chopped green onions
1/2 cup water
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Directions
Melt butter in large saucepan. Cook chicken, vegetables and thyme 5 minutes.
Add broth. Bring to a boil; reduce heat to low. Cover and simmer 5 minutes.
Meanwhile, combine baking mix, carrots and green onions in medium bowl. Stir in water just until moistened.
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.
