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A super easy way to make chicken and dumplings soup. My husband and kids loved it.
Ingredients
- 1 (32 ounce) container chicken broth
- 4 skinless, boneless chicken breast halves, cubed, or more as needed
- 1 onion, chopped
- ½ ½ pound baby carrots
- 2 stalks celery, chopped
- 1 bay leaf
- salt and ground black pepper to taste
- 2 ¼ cups baking mix (such as Bisquick)
- 2/3 cup milk
Directions
Step 1
Combine chicken broth, chicken, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce the heat, cover, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
Step 2
Mix baking mix and milk together in a bowl until a sticky dough forms. Drop golf ball-sized pieces of dough into the soup. Cover the pot and cook until dumplings are cooked through, about 10 more minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 310 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat3g | 13% |
| Cholesterol45mg | 15% |
| Sodium1362mg | 59% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber2g | 9% |
| Total Sugars6g | |
| Protein20g | |
| Vitamin C4mg | 20% |
| Calcium129mg | 10% |
| Iron2mg | 12% |
| Potassium373mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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