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Summer Chicken Soup with Biscuit Dumplings

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Pillsbury Kitchens
Updated Oct 3, 2016
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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.

Summer Chicken Soup with Biscuit Dumplings

  • Prep Time 35 min
  • Total 50 min
  • Ingredients 14
  • Servings 6
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Ingredients

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) frozen baby sweet peas, thawed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped fresh dill weed

Dumplings

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

390 Calories
14g Total Fat
33g Protein
33g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
1240mg
52%
Potassium
510mg
15%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
12%
Sugars
9g
Protein
33g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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