Chicken Soup and Dumplings
"Real easy."
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 3 (19 ounce) cans progresso traditional chicken noodle soup
- 1 (14 ounce) can 99% fat-free chicken broth
- 1 (16 1/3 ounce) can refrigerated buttermilk biscuits
- 1 egg, beaten
- chopped fresh parsley, if desired
directions
- In 4-quart Dutch oven, combine soup and broth. Bring to a boil.
- Meanwhile, separate dough into 8 biscuits; cut each in half.
- Dip biscuit halves in egg, coating all sides; drop into boiling soup. Cook, uncovered, 10 minutes. (Soup must be at a medium boil.) Cover; cook an additional 10 minutes or until dumplings are light and fluffy.
- To serve, carefully remove dumplings from soup. Ladle soup into bowls. Top each with dumplings. Sprinkle with parsley.
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RECIPE SUBMITTED BY
I am SAHM to zoe5, Owen 2 and soon to be Liam in october. I love cooking for my family. When I was growing up, I remember home cooked meals and a clean house the best. That is what I am trying to pass down to my kids. I always love to expierment with new ideas.
