Chicken and Dumplin Soup

Name: Chicken and Dumplin Soup
Yield: Serves 6 to 8
Ingredients: 1 (10 3/4-oz.) can cream of chicken soup; 4 cups chicken broth; 4 boneless, skinless chicken breasts, cooked and shredded; 2 (15-oz.) cans mixed vegetables; 1 (12-oz.) tube refrigerated biscuits, quartered; Optional: pepper to taste

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Refrigerated biscuits make this ultimate comfort food ever so easy!

Recipe by Gooseberry Patch December 2009

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:

Serves 6 to 8

Ingredients

1 (10 3/4-oz.) can cream of chicken soup
4 cups chicken broth
4 boneless, skinless chicken breasts, cooked and shredded
2 (15-oz.) cans mixed vegetables
1 (12-oz.) tube refrigerated biscuits, quartered
Optional: pepper to taste

Directions

Step 1
Combine soup and broth in a 6-quart stockpot; bring to a boil over medium-high heat, whisking until smooth. Stir in chicken and vegetables; bring to a boil.

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Step 2
Drop biscuit quarters into soup; cover and simmer 15 minutes. Let soup sit 10 minutes before serving. Sprinkle each serving with pepper, if desired.

Source

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