Thick & Creamy Upside Down, Veggie and Dumpling Soup (Super

READY IN: 1hr
Recipe by Laurenhanna

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!

Top Review by Lucky in Bayview

Mmmmmm....pure comfort food and just the ticket on a cold winter day. I had to use what I had on hand so I used 1 can of cream of chicken and 1 cream of mushroom, used all dried herbs (3/4 t. each) except the basil and added the peas and corn when the soup was just about done. I really loved the combination of veggies and loved the addition of zucchini. It bet it would be great with mushrooms and maybe a little sweet potato. This recipe makes a ton of soup, so I may try and freeze some of the leftovers and see how that works. Good job creating this recipe, I'll be making it again.

Ingredients Nutrition

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!

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