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Fresh Vegetable Chicken Soup with Quinoa Dumplings Step by Step

  • Prep 0 min
  • Total 0 min
  • Ingredients 15
  • Servings 0

Ingredients

Soup

2
tablespoons olive oil
1
small onion, finely chopped (1/4 cup)
1
clove garlic, finely chopped
2
medium carrots, thinly sliced (1 cup)
1
medium red bell pepper, finely chopped (1 cup)
1
medium leek cut in half lengthwise, sliced (2 cups)
1
medium zucchini, finely chopped
2
cartons (32 oz each) Progresso™ chicken broth
2
cups shredded cooked chicken
2
tablespoons chopped fresh dill weed
1/4
teaspoon salt

Dumplings

1 1/3
cups Bisquick™ Original baking mix
2/3
cups cooked quinoa
6
tablespoons milk
2
tablespoons chopped fresh dill weed

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

 

Directions

  • 1 Heat olive oil in Dutch oven over medium-high heat. Cook onion, garlic, carrots, bell pepper, leek and zucchini about 5 to 10 minutes, stirring occasionally, until carrots are tender.
  • 2 Stir in broth, chicken, dill weed and salt. Heat to boiling.
  • 3 Meanwhile, in medium bowl, mix Bisquick and cooked quinoa. Stir in milk and fresh dill weed just until moistened.
  • 4 Divide dough into 18 equal parts, drop dough onto boiling soup.
  • 5 Cook uncovered over medium-low heat 10 minutes, at just a low boil. Cover; cook 15 to 20 minutes longer or until dumplings are dry. Serve soup hot with dumplings.

Rate and Comment

Adriana Amione-Agüero Adriana Amione-Agüero
October 11, 2016