Veggie Packed Chicken and Dumplings
This is a cross between a vegetable soup and creamy chicken and dumplings.  I love dumplings, so adding them to vegetable soup seemed like a winning combination.  Perfect for those chilly and overcast days or when you need a good boost of veggies.  Enjoy!
Servings: 6 yield(s)
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Ingredients
    For the soup
  • 4 tbsp butter
  • 4 celery stalks (chopped)
  • 2 carrots (chopped)
  • 4 red potatoes (small diced)
  • 1 small onion (small diced)
  • 2 cloves garlic (chopped)
  • 2 large chicken breasts (cut into small chunks)
  • 1/2 cup mushrooms (sliced)
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 cup frozen green beans
  • 1/3 cup flour
  • 1/4 tsp thyme
  • 1/4 tsp sage
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 cup chicken broth
  • 2 cup milk
    • For the dumplings
  • 1 cup Bisquick
  • 1/3 cup milk
  • 1/2 tsp baking powder
  • pinch salt
Instructions
    To make the soup
  1. Heat a large pot on medium, add the butter and melt. Add the diced onion, celery, and carrots and cook about 3 minutes until soft. Mix in the mushrooms, garlic, and spices.
  2. Add the diced chicken and begin to brown. Saute until chicken is cooked, about 5 - 7 minutes. Stir in the red potatoes.
  3. Sprinkle in the flour and stir to combine. Let flour cook for about 2 - 3 minutes, then slowly stir in the chicken broth and milk. Let mixture thicken on medium-low for 15 minutes. After the soup thickens, add the frozen peas, corn, and green beans and allow them to get up to temperature. While the soup thickens, prepare the dumplings.
    4. To make the dumplings
  4. In a small bowl, combine Bisquick, baking powder, and salt. Stir in milk. Mixture will have a thick dough consistency.
  5. After the soup thickens, drop the dumplings by the spoonful (I use a large dinner spoon), into the soup. Give about a 1-inch space between the dumplings. This will make about 8 - 10 dumplings, depending on size. Place a lid on the soup and let the dumplings steam for 10 minutes. Serve in bowls. I like to serve a crisp salad on the side. Enjoy!