• 2 Ratings

This easy chicken soup makes a tasty lunch for kids after a morning of sledding. Dumplings look like snowballs floating in this chicken and vegetable soup.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Put carrots and celery in a saucepan. Add broth and pepper to the saucepan.

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  • Put saucepan on burner. Turn the burner to high heat. Cook until mixture boils. Turn burner to medium-low heat. Put lid on saucepan and cook for 10 minutes. Use a wooden spoon to stir in the chicken.

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  • Meanwhile, put the biscuit mix and milk in a bowl. Stir together with a large spoon.

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  • Take lid off saucepan. For dumplings, spoon dough in 12 mounds on top of broth mixture. Put lid back on saucepan. Cook 10 minutes more or until a toothpick inserted into a dumpling comes out clean. Makes 6 servings.

Nutrition Facts

234 calories; 8 g total fat; 1 g saturated fat; 35 mg cholesterol; 959 mg sodium. 24 g carbohydrates; 2 g fiber; 16 g protein;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0