A simple, thick soup with baking mix dumplings.
Simmer chicken in water until no longer pink. Remove chicken, cool & shred. Cook chicken in 6 cups water, butter, bouillon, salt & pepper until it reaches desired tenderness, 15-60 min.
In a bowl, stir together bisquick & milk until smooth. In a separate bowl, stir together flour & ? cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
Drop bisquick mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 min. Then cover and cook 10 min. more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.
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Serving Size: 1 Serving (344g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 515 | ||
Calories from Fat: 138 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 76.1mg | 23 % | |
Sodium 1983.2mg | 68 % | |
Potassium 460.2mg | 12 % | |
Total Carbohydrate 56.4g | 17 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 54.6g | ||
Protein 35.1g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 515
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