Fresh Vegetable Chicken Soup with Quinoa Dumplings Step by Step

Name: Fresh Vegetable Chicken Soup with Quinoa Dumplings Step by Step
Ingredients: 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; 1 1/3 cups Bisquick™ Original baking mix; 2/3 cups cooked quinoa; 6 tablespoons milk; 2 tablespoons chopped fresh dill weed

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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