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Chicken Vegetable Soup with Carrot Dumplings

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.

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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

Directions

  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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