Directions:
- Soup:.
- In a dutch oven, saute onions in butter until tender. Stir in flour until blended. Gradually add water. Stir in the vegetables, one can of chicken, bouillon and 1/4 teaspoon pepper; bring to a boil.
- In a bowl, combine the biscuit mix, parsley and remaining pepper. Stir in the milk just until moistened. Fold in remaining chicken. Drop by rounded tablespoons onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Yield 5 quarts.
- Biscuit Baking Mix:.
- In a large bowl, combine the dry ingredients. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place or in the freezer up to 8 months. Yield 12 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1623.56 Kcal (6798 kJ) | ||
| Calories from fat | 722.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 80.31g | 124% | |
|---|---|---|---|
| Cholesterol | 92.16mg | 31% | |
| Sodium | 3081.81mg | 128% | |
| Potassium | 1401.47mg | 30% | |
| Total Carbs | 177.63g | 59% | |
| Sugars | 16.18g | 65% | |
| Dietary Fiber | 10.15g | 41% | |
| Protein | 46.57g | 93% | |
| Vitamin C | 15.6mg | 26% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 6.8mg | 38% | |
| Calcium | 610.7mg | 61% | |
| Amount Per 100 g | |||
| Calories | 202.98 Kcal (850 kJ) | ||
| Calories from fat | 90.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.04g | 124% | |
|---|---|---|---|
| Cholesterol | 11.52mg | 31% | |
| Sodium | 385.29mg | 128% | |
| Potassium | 175.21mg | 30% | |
| Total Carbs | 22.21g | 59% | |
| Sugars | 2.02g | 65% | |
| Dietary Fiber | 1.27g | 41% | |
| Protein | 5.82g | 93% | |
| Vitamin C | 2mg | 26% | |
| Iron | 0.8mg | 38% | |
| Calcium | 76.3mg | 61% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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