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Southern Chicken and Dumpling Soup
•4 cups homemade or low-sodium chicken broth
•½ cup chopped onion
•1 teaspoon minced garlic
•1 can condensed low-sodium cream of mushroom soup
•2 cups cooked, cubed chicken
•1 10-ounce bag of frozen mixed vegetables (carrots, green beans, peas, and corn), or 3 cups fresh vegetables
•6 sheets of refrigerated egg roll wrappers
•1 tablespoon parsley
Put chicken broth into a large soup pot and add onion and garlic. Cook for about five minutes, then add condensed mushroom soup and chicken. Heat thoroughly and add vegetables.
Slice each egg roll wrapper into three “wide noodles.” Add noodles three at a time to simmering soup. Stir gently so they don’t stick, and continue adding until all are in the pot. Continue
simmering for about two minutes. Ladle into four bowls, garnish with parsley, and serve