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Fresh Vegetable Chicken Soup with Quinoa Dumplings

Name: Fresh Vegetable Chicken Soup with Quinoa Dumplings
Prep time: 30 min
Total time: 1 h
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 small onion, finely chopped (1/4 cup); 1 clove garlic, finely chopped; 2 medium carrots, thinly sliced (1 cup); 1 medium red bell pepper, finely chopped (1 cup); 1 medium leek cut in half lengthwise, sliced (2 cups); 1 medium zucchini, finely chopped; 2 cartons (32 oz each) Progresso™ chicken broth; 2 cups shredded cooked chicken; 2 tablespoons chopped fresh dill weed; 1/4 teaspoon salt; 1 1/3 cups Bisquick™ Original baking mix; 2/3 cups cooked quinoa; 6 tablespoons milk; 2 tablespoons chopped fresh dill weed

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Kitchen Tested

Fresh Vegetable Chicken Soup with Quinoa Dumplings

Prep 30 min
Total 60 min
Servings 6

By Tablespoon Kitchens

Updated July 17, 2017

Ingredients

Soup

2 tablespoons olive oil
1 small onion, finely chopped (1/4 cup)
1 clove garlic, finely chopped
2 medium carrots, thinly sliced (1 cup)
1 medium red bell pepper, finely chopped (1 cup)
1 medium leek cut in half lengthwise, sliced (2 cups)
1 medium zucchini, finely chopped
2 cartons (32 oz each) Progresso™ chicken broth
2 cups shredded cooked chicken
2 tablespoons chopped fresh dill weed
1/4 teaspoon salt

Dumplings

1 1/3 cups Bisquick™ Original baking mix
2/3 cups cooked quinoa
6 tablespoons milk
2 tablespoons chopped fresh dill weed

Steps

1

Heat olive oil in Dutch oven over medium-high heat. Cook onion, garlic, carrots, bell pepper, leek and zucchini about 5 to 10 minutes, stirring occasionally, until carrots are tender.
2

Stir in broth, chicken, dill weed and salt. Heat to boiling.
3

Meanwhile, in medium bowl, mix Bisquick and cooked quinoa. Stir in milk and fresh dill weed just until moistened. Divide dough into 18 equal parts, drop dough onto boiling soup. Cook uncovered over medium-low heat 10 minutes, at just a low boil. Cover; cook 15 to 20 minutes longer or until dumplings are dry.
4

Serve soup hot with dumplings.