Chicken & Dumpling Soup: Simplified

Servings:

6-8

Prep Time:

10 min

Cook Time:

25 min

Ingredients:

2 Tbsp butter
2 ½ – 3 Cups cooked rotisserie chicken, diced
1 (12 oz) bag frozen mixed vegetables
1 Tsp dried oregano
1 (48 oz) low sodium chicken broth
salt and pepper

Dumpling Mix:

2 Cups baking mix (Bisquick)
¾ Cup milk

Instructions:

Melt butter in a heavy stock pot. Sauté the diced chicken, frozen vegetables and oregano in the butter for 2-3 minutes to allow the flavors to meld. Season the mixture with salt and pepper. Seasoning will depend on how salty the chicken was when it was cooked. Slowly add the chicken broth to the pot and bring soup to a rolling boil. This is important for the dumplings to steam properly.

In a separate bowl, combine the baking mix and milk until well incorporated. Bring the broth to a boil. Drop large Tbsp full of the dumpling batter into the boiling broth. Continue to boil for 10 minutes, uncovered. Cover the soup and reduce the heat to medium low. Cook for an additional 5 minutes, covered. Serves 6-8 people.