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–+ servings

Chicken & Dumplin’ Soup

This is truly comfort food at its finest.And with the help of refrigerated biscuits, it couldn’t be easier!
Couverts4
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Ingredients

  • 10-3/4 oz. can cream of chicken soup
  • 4 c. chicken broth
  • 4 boneless skinless chicken breasts, cooked and shredded 2 15-oz. cans mixed vegetables
  • 2 12- oz. tubes refrigerated biscuits quartered

Instructions

  • Bring soup and broth to a slow boil in a saucepan over medium heat; whisk until smooth.
  • Stir in chicken and vegetables; bring to a boil.
  • Drop biscuit quarters into soup; cover and simmer for 15
  • minutes.
  • Remove from heat.
  • Let stand 10 minutes before serving.
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Course; Chicken / Soup