1/4 C. chopped onion

1 garlic clove, finely chopped, optional

2 C. cubed cooked chicken

1 (16-oz) bag frozen mixed vegetables, thawed

1 quart chicken broth

1 T. chopped parsley

Sea salt and ground pepper

1 C. Original Bisquick

1/3 C. milk

 

In large saucepan over medium high heat, melt butter; add onions and garlic and sauté until onions are soft. Add chicken, vegetables, broth, parsley, salt and pepper and bring to a boil, stirring occasionally. Cook uncovered for 5 minutes.  Combine Bisquick and milk in small bowl and mix with a fork. Drop dough by teaspoonfuls onto the boiling soup. If dumplings sink into soup, carefully bring them to the top of the soup using slotted spoon. Reduce to a simmer, and cook uncovered for 10 minutes, cover and cook for 10 to 15 minutes longer.

 

Yield:

Calories:

Fat:

Fiber: