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    Chicken Soup and Dumplings I


    Source of Recipe


    net

    List of Ingredients




    Chicken Soup and Dumplings

    2 cans (19 oz each) Progresso® Traditional chicken noodle soup
    1 (14-oz.) can 99% fat-free chicken broth
    1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
    1 egg, beaten
    Chopped fresh parsley, if desired

    Recipe



    Chicken Soup and Dumplings
    In 4-quart Dutch oven, combine soup and broth. Bring to a boil.
    2 . Meanwhile, separate dough into 8 biscuits; cut each in half.
    3 . 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. Advertisement:

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



 

 

 

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