Quick Chicken and Dumplings

Chicken and Dumpling Soup

Ingredients:
4 envelopes Lipton Cream of Chicken Cup-A-Soup
2 large chicken breasts (4.5 oz. each), cooked and chunked
16 oz. fresh or frozen mixed vegetables
2 cups Bisquick in a large zip lock baggie
2/3 cup milk

Directions:
Mix the soup, chicken meat and vegetables in a relatively deep pot with 3 to 4 cups water. Place on stove. Heat to boiling then simmer, stirring occasionally.

While soup is heating, add milk to Bisquick mix and knead in zip lock baggie. When soup is hot, tear off a corner of the bag and squeeze out mounds of Bisquick into the pot. Cover and cook for about 10 minutes over low heat.

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More Chicken-Dumpling Recipes:

New Window  Chicken and Dumplings Low Fat Recipe
New Window  Irish Chicken and Dumplings Recipe
New Window  Chicken Stew and Dumplings
See also:
New Window  Soup and Stew Food Facts

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