MENU
  • Facebook
    4
  • Pinterest
    2
  • Save
    0
  • Print
    2

Fresh Vegetable Chicken Soup with Quinoa Dumplings Step by Step

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

Directions

Hide Images
  • 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

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment