Directions:
- In a stockpot, 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 large bowl, combine the biscuit baking mix, parsley and remaining pepper. Stir in milk just until moistened. Fold in remaining chicken.
- Drop by rounded tablespoonfuls 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: 20 servings (5 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.31 Kcal (1232 kJ) | ||
| Calories from fat | 108.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.1g | 19% | |
|---|---|---|---|
| Cholesterol | 18.04mg | 6% | |
| Sodium | 940.2mg | 39% | |
| Potassium | 165.13mg | 4% | |
| Total Carbs | 39.24g | 13% | |
| Sugars | 8.03g | 32% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 6.74g | 13% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 149mg | 15% | |
| Amount Per 100 g | |||
| Calories | 127.62 Kcal (534 kJ) | ||
| Calories from fat | 47.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.25g | 19% | |
|---|---|---|---|
| Cholesterol | 7.82mg | 6% | |
| Sodium | 407.69mg | 39% | |
| Potassium | 71.6mg | 4% | |
| Total Carbs | 17.02g | 13% | |
| Sugars | 3.48g | 32% | |
| Dietary Fiber | 0.63g | 6% | |
| Protein | 2.92g | 13% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 64.6mg | 15% | |
* 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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