Chicken and Dumpling Soup

Submitted by: Paige K, Bells, TN
 

Ingredients

Serves 8

• 1 1/2 cup Pictsweet frozen Seasoning Blend
• 1 (10 oz.) package Pictsweet frozen Chopped Spinach, thawed and drained well
• 1 cup carrots, finely shredded
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 3 boneless, skinless chicken breasts, cooked and diced
• 3 (14.5 oz.) cans chicken broth
• 1 (10.75 oz.) can cream of chicken soup
• Pinch of ground oregano
• Salt and pepper to taste
• 1 can biscuits (10 count), each cut into very small pieces
• 2 cups half and half
• Grated parmesan (optional)

Directions

In a large Dutch oven, sauté the seasoning blend, chopped spinach, carrots and garlic in the olive oil until the onions are translucent. Add chicken, chicken broth, spices and cream of chicken soup. Bring to a boil. Slowly drop biscuit pieces into boiling soup. Reduce heat and let simmer for 10 minutes. Add half and half. Slowly allow soup to come to a boil and then turn it off. Serve with grated parmesan, if desired.

Nutritional Info

• Serving Size: Serves 8
• Calories: 380
• Total Fat: 21g
• Cholesterol: 50mg
• Sodium: 1130mg
• Total Carbohydrates: 33g
• Dietary Fiber: 2g
• Protein: 13g