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Contributed By: MMR
Better Homes and Gardens

Great soup to make when you have leftover chicken

Ingredients

2 10-3/4 oz Cans condensed cream of chicken soup

2 cups Milk

1-1/2 cups Frozen cut broccoli ("loose pack")

1 cup Cubed cooked chicken

1/2 cup Finely shredded carrot

1 tsp Dijon-style mustard

1/2 tsp Dried basil, crushed

Dumplings (see recipe in preparation section)

1/2 cup Shredded cheddar cheese

Preparation

1. In large saucepan stir together soup, milk, broccoli, chicken, carrot, mustard, and basil. Bring mixture to boiling then reduce heat.

2. Meanwhile, prepare dumplings. Spoon batter in 4 or 5 mounds onto bubbling mixture in saucepan. Reduce heat. Cover and simmer 10-12 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Sprinkle dumplings with cheese.

Dumplings: In a small bowl, combine 2/3 cup all purpose flour and 1 tsp. baking powder. Add 1/4 cup milk and 2 Tbsp cooking oil. Stir just until moistened.

Cook's Notes

For healthier version, you can use reduced fat/reduced sodium cream of chicken soup and lowfat milk.

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