CHICKEN AND DUMPLING SOUP
Our five kids are grown and live away from the farm, but they visit often with their families. So I stay in practice in the kitchen! I frequently serve this soup for Sunday dinner.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 2h
Yield 8-10 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a soup kettle or Dutch oven, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender. Remove chicken; allow to cool. Debone and cut into chunks; set aside. Strain broth and set aside. In a large saucepan, combine soups. Gradually add broth, stirring constantly. Add mixed vegetables and chicken; cook over medium heat for 20-30 minutes or until vegetables are tender. On a floured surface, pat biscuits to 1/4-in. thickness; cut into 1/4-in. strips. Bring soup to boil; drop in strips. Cover and cook for 15-18 minutes.
Nutrition Facts : Calories 285 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 956mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.
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