CHICKEN SOUP AND EASY DUMPLINGS

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Chicken Soup and Easy Dumplings image

From now on, your dinner code will be 8-10-10! Make 8 dumplings with refrigerated biscuits by cooking 10 minutes uncovered then 10 minutes covered.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 4

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:

  • 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.

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