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Fresh Vegetable Chicken Soup with Quinoa Dumplings Step by Step

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Fresh Vegetable Chicken Soup with Quinoa Dumplings Step by Step
  • Prep 0 min
  • Total 0 min
  • Ingredients 15
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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

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.

Nutrition Information

No nutrition information available for this recipe
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