Monday, December 5, 2011

Chicken & Dumpling Soup

Nothing is better at the end of a Monday than a big bowl of comfort. This recipe is great for after a long work day. I roasted my chicken in the morning before heading to work. Once home dinner was prepared and ready to go within 30 minutes. So easy. My only suggestion is to cook it in something larger than a saucepan for those biscuits will poof up an stick to your lid.
If you haven’t done it yet make sure you enter the giveaway for this cookbook. –>Gooseberry Patch Cookbook Giveaway<--
Recipe from Gooseberry Patch 101 Soups, Salads & Sandwiches.
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
2 (12 oz) tubes refrigerated biscuits, quartered
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. Serves 4 to 6.

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