Bring chicken noodle soup to a boil over medium heat. Meanwhile, whisk together pancake mix, Parmesan, Romano, and Asiago cheese, and ranch dressing mix in a bowl until well combined. Stir in heavy whipping cream. Drop tablespoons of dough into soup; cover and simmer 15 minutes or until dumplings are cooked through. Ladle into bowls; garnish with fresh parsley and cracked black pepper, if desired.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Using a savory pancake mixture, these dumplings are simmered until cooked through in Hy-Vee traditional chicken noodle soup.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (19-oz. each) cans Hy-Vee traditional chicken noodle soup | ||
| ½ c. plus 2 tbsp. Hy-Vee complete buttermilk pancake and waffle mix | ||
| 1 ½ tbsp. Hy-Vee grated Parmesan, Romano, and Asiago cheese | ||
| 1 tsp. Hy-Vee ranch seasoning mix | ||
| ⅓ c. Hy-Vee heavy whipping cream | ||
| Fresh parsley, for garnish |
Things To Grab
- Stockpot
- Whisk
- Medium bowl
- Ladle
Directions
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 45mg
- Sodium: 1080mg
- Total Carbohydrates: 28g
- Protein: 10g
Daily Values
0%
Iron 6%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 8%