Summer Chicken Soup with Biscuit Dumplings

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

Minutes

Total Time

50

Minutes

Makes

6

servings

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.
Makes 6 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 130),
  • Total Fat 14g
    • (Saturated Fat 3g,
    • Trans Fat 3g),
  • Cholesterol 75mg;
  • Sodium 1340mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 3g,
    • Sugars 9g),
  • Protein 36g;
Percent Daily Value*:
    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.