Chicken vegetable dumpling soup

By John Crowley

Ingredients
  • 2 cups cut up cooked chicken

  • 1 tablespoon parsley

  • 1 tablespoon thyme

  • 1 onion-chopped

  • 1 green pepper chopped

  • 1 cup lima beans

  • 1 cup carrots- chopped

  • 6 cups chicken broth or

  • 6 cups water and add

  • 2 tablespoons low sodium chicken soup base

  • mini dumplings:

  • 1 cup heart smart bisquick or

  • 1 cup whole wheat baking mix

  • 1/2 cup low fat milk

Directions
  1. in large pot, heat soup ingredients slowly to a boil.

  2. in small bowl stir dumpling ingredients until

  3. soft dough forms. Drop dough with a tea-

  4. spoon onto boiling soup. If dumplings sink

  5. into soup carefully bring them to top of

  6. broth with slotted spoon. reduce heat to

  7. low.

  8. cook uncovered for 10 minutes than

  9. cover and cook another 10 minutes.


Nutritional Facts

Servings
6
calories
220 calories from fat 60
Total fat 6 grams
Cholesterol 40 grams
Sodium 800mg.
protein 18 grams
Fiber 3 grams.
Total carb 22 grams

poultry chicken soup

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