Chicken & Vegetable Soup with Dumplings

27 03 2012

I made this in my crockpot today.  I used several recipes as guides and made my own alterations to try and make it more healthy!

32 oz container Chicken broth
1 can Peas
1 can Corn
1 cup chopped Celery
1 cup chopped Carrots
8 oz container portobella mushrooms
1 can Healthy Req cream of chicken
1 large potato
1 package Reduced Fat biscuit dough
12 oz (2 breasts) chicken

In addition:  1 TBSP oregano, 1 tsp salt, black pepper to taste, 1 tsp basil

Just toss everything in the crockpot except the biscuit dough.

Cook on high for 4-5 hours or on low for about 8 hours.  An hour before you want to serve it kick it to high and break up the biscuit dough into small pieces and toss into the soup.  I typically add about 1/2 the dough and let it cook for 30 minutes before adding the rest.  Otherwise the dough will all stick and not form individual dumplings but one large one.  I break each biscuit into about 12-16 pieces.  Once all the dough is in give it about an hour.  You can always check it to see if the biscuits are done to your taste.

I did all the work in calculating the nutrition for you!  This recipe makes a little more than 13 cups of soup.

Calories Fat Carbs Dietary Fiber Sugars Protein
Nutrition per cup/serving 212 4.25 33 3.75 9 11.75



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