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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.

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  • Prep Time 35 min
  • Total Time 50 min
  • 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

A flavorful chicken soup is a great way to use fresh summer vegetables from the farmers’ market or your own garden. Try different combinations of vegetables, such as green beans and squash or carrots, parsnips and peas.

Fresh dill weed is an annual herb with feathery leaves and a distinctive flavor.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

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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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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