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Recipe: Chicken Soup and Easy Dumplings (using canned soup and refrigerated biscuits)

Soups
CHICKEN SOUP AND EASY DUMPLINGS

3 cans (19 oz each) Progresso Traditional chicken noodle soup
1 (14 ounce) can chicken broth
1 (16.3 ounce) can Pillsbury Grands! refrigerated buttermilk biscuit dough
Chopped fresh parsley (optional, for garnish)

Heat soup and broth to boiling in 4-quart Dutch oven.

Meanwhile, separate dough into 8 biscuits; cut each into fourths.

Drop biscuit pieces into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.)

Cover and cook 10 minutes longer or until dumplings are light and fluffy.

To serve, carefully remove dumplings from soup. Ladle soup into individual bowls. Top each with dumplings. Sprinkle with parsley.

Makes 8 servings
Source: Betty Crocker
MsgID: 3153894
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 04-01 thru 04-30-11 Daily Recipe Swap - ...
Board: Daily Recipe Swap at Recipelink.com
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