CHICKEN DUMPLING SOUP RECIPE

Ingredients 

4 cups chicken broth ▢1 (10.5-ounce) can cream of chicken soup ▢1½-2 cups shredded cooked chicken ▢1 (16.3-ounce) can refrigerated biscuits, cut into fourths or eighths (or 1 recipe Easy Biscuit dough) ▢1 (8.75-ounce) can corn ▢3 medium carrots sliced ▢fresh parsley chopped, for topping

Instructions STEP - 1

Bring to a boil the chicken, cream of chicken soup, and broth in a large vessel.  

STEP - 2

Cover, reduce heat to medium, and simmer for five minutes.  

STEP - 3

Add portions of biscuit, carrots, and corn.  

STEP - 4

Stirring intermittently, simmer for 15–20 minutes while covered to prevent biscuits from sticking together.  

STEP - 5

Serve with freshly chopped cilantro on top.  

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