Summer Chicken Soup with Biscuit Dumplings

Load up at the farmers' market for this chicken stew, with more frozen vegetables added for flavor and served with dumplings made from refrigerated flaky biscuits.

  • prep time 35 min
  • total time 50 min
  • ingredients 14
  • servings 6

Ingredients

Soup

1
tablespoon vegetable oil
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
carton (32 oz) Progresso® chicken broth
12
baby-cut carrots, cut in half lengthwise
4
cups shredded cooked chicken
1
medium zucchini, cubed
1
medium yellow squash, cubed
1
box (9 oz) Green Giant® Simply Steam® frozen baby sweet peas, thawed
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
cup chopped fresh dill weed

Dumplings

1
can (10.2 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits (5 biscuits)
1/4
cup chopped fresh parsley
  • 1 In 4-quart saucepan, heat oil over medium-high heat. Cook and stir onion and garlic in oil about 2 minutes or until onions are tender.
  • 2 Add chicken broth; heat to boiling. Add carrots; reduce heat to medium. Cook about 5 minutes or until carrots are tender. Add remaining soup ingredients; increase heat to high. Heat to boiling. Reduce heat to medium-high. Cover; cook 2 to 3 minutes or until vegetables are crisp-tender.
  • 3 Cut biscuits into fourths. Dip one side of each biscuit piece in parsley. Drop biscuits, parsley side up, onto hot soup. Reduce heat to medium. Cover; cook 10 to 15 minutes or until dumplings are no longer doughy in center.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    400
    (
    Calories from Fat
    130),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    3g
    3%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    1340mg
    1340%;
    Total Carbohydrate
    32g
    32%
    (Dietary Fiber
    3g
    3%
      Sugars
    9g
    9%
    ),
    Protein
    36g
    36%
    ;
    % Daily Value*:
    Vitamin A
    90%;
    Vitamin C
    20%;
    Calcium
    8%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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