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Chicken Soup and Easy Dumplings

Chicken Soup and Easy Dumplings
  • Prep 10 min
  • Total 30 min
  • Servings 8
Make easy dumplings to accompany any soup or stew using Pillsbury* refrigerated dinner rolls.
March 3, 2014

Ingredients

  • 3 cans (19 oz each) Chicken Noodle Soup
  • 1 3/4 cups (425 mL) chicken broth
  • 1 can Pillsbury* Refrigerated Country Biscuits
  • Chopped fresh parsley, if desired

Steps

  • 1
    Heat soup and broth to boiling in 4-quart Dutch oven. Meanwhile, separate dough into 10 biscuits; cut each in half.
  • 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.

No nutrition information available for this recipe
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