Thick & Creamy Upside Down, Veggie and Dumpling Soup (Super |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Just made it up this morning so the family would have dinner to come home to while Im out and about. Its getting to be that soup and casserole time of year again (I love this Fall season!) you can add chicken for a complete meal. I used a box of cooked stuffing mix for the dumplings - just cook as directed and pour the soup over the stuffing yumm! Ingredients:
2 tablespoons olive oil |
1 large onion (chopped) |
6 celery ribs (chopped) |
1 zucchini (chopped) |
1 cup carrot (chopped) |
1 cup peas (frozen or fresh) |
1/2 cup corn |
2 teaspoons fresh sage, thyme & rosemary |
2 tablespoons fresh basil |
2 (10 1/2 ounce) cans cream of chicken soup |
5 cups water |
1 cup uncooked rice |
1 (6 ounce) box seasoned stuffing mix |
Directions:
1. heat large pan over med-high heat with oil. add add next 6 ingredients with some salt and pepper to taste, and cook about 7 minutes. Throw the chopped fresh herbs in at the last minute.
2. Add water to get any stuff off the bottem of the pan. Then add the soup cans and bring to a boil! Once it's boiling add the uncooked rice and stir for a minute or two. Cover and cook about 40 minutes, or until rice is cooked through.
3. Cook the stuffing and spoon the soup over it, serve, and enjoy!
|
|