Chicken Soup and Easy Dumplings

 


Ingredients

  • 3
    cans (19 oz each) Progresso™ Traditional chicken noodle soup
  • 1 3/4
    cups Progresso™ chicken broth (from 32-oz carton)
  • 1
    can (16.3 ounces) Pillsbury™ Grands!™ refrigerated buttermilk biscuits
  • Chopped fresh parsley, if desired

Steps

1 Heat soup and broth to boiling in 4-quart Dutch oven. Meanwhile, separate dough into 8 biscuits; cut each into fourths.

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

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

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

 

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