| | Directions | | 1. In 3-quart saucepan, heat all ingredients except Bisquick mix and milk to boiling, stirring occasionally. 2. In small bowl, stir Bisquick mix and milk with fork until soft dough forms. Drop dough by 18 teaspoonfuls onto boiling soup. If dumplings sink into soup, carefully bring to top of broth with slotted spoon. 3. Reduce heat to medium-low; cook uncovered 10 minutes. Cover; cook 15 minutes longer. Exchanges: 1 Starch 1 Vegetable 2 Lean Meat Carbohydrate Choices: 1 1/2 |
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| Ingredients | | - |  | 2 cups cut-up cooked chicken |
| - | | 1 carton reduced-sodium chicken broth (4 cups) (32 ounce carton) |
| - | | 1 tablespoon chopped fresh parsley |
| - | | 1 tablespoon chopped fresh thyme leaves |
| - | | 2 cloves garlic, finely chopped |
| - | | 1 package frozen mixed vegetables, thawed, drained (1 lb bag) |
| - | | 1 cup Heart Healthy Bisquick® mix |
| - | | 1/3 cup fat-free (skim) milk |
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