Serving Suggestion


CHICKEN VEGETABLE SOUP WITH CARROT DUMPLINGS


Prep Time: 15 minutes • Cook Time: 20 minutes Serves: 4


Soup 2 Tbsp. butter or olive oil 1 lb. boneless, skinless chicken breast halves, cut into 1-inch cubes


Add your love and our savory broth, made with the finest ingredients Farm-Grown Vegetables | The Perfect Blend of Seasonings | Rich Flavor


1 cup diced onion 1 cup diced celery 1 cup sliced carrots or 1 can (8.25 oz.) Del Monte® Sliced Carrots, drained


2 cups cut green beans or 1 can (14.5 oz.) Del Monte® Cut Green Beans, drained


1 cup frozen peas or 1 can (8.5 oz.) Del Monte® Sweet Peas, drained


1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme


6 cups College Inn® Chicken Broth


Dumplings 1-½ cups all-purpose baking mix ½ cup coarsely shredded carrots


2 Tbsp. chopped green onions ½ cup water


Directions


1. Melt butter in large saucepan. Cook chicken, vegetables and thyme 5 minutes.


2. Add broth. Bring to a boil; reduce heat to low. Cover and simmer 5 minutes.


3. Meanwhile, combine baking mix, carrots and green onions in medium bowl. Stir in water just until moistened.


4. Uncover soup and spoon 12 tablespoons of batter in a single layer over top of simmering soup. Cover and simmer about 6 minutes or until toothpick inserted in the center comes out clean. To serve, ladle soup into wide soup bowls and top each with 3 dumplings.


©2016 College Inn Foods. All rights reserved. CP00UE MANUFACTURER COUPON • EXPIRES 9/26/16 SAVE $ 1.00


when you purchase THREE (3) College Inn® Broth or Stock (32 oz. or larger) in a single transaction.


Consumer: Coupon good only in the USA on purchase of brand/size indicated. Void if copied, transferred, prohibited or regulated. Retailer: Del Monte Foods will reimburse you for face value of this coupon plus 8¢ handling if redeemed in compliance with our redemption policy (available upon request). Cash value 1/100¢.


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to: Del Monte Foods Inc, P.O. Box 880262, El Paso, TX 88588-0262. LIMIT ONE COUPON PER PURCHASE. ©2016 College Inn Foods. All rights reserved.


SEPTEMBER 2016 69


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