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Steps
1
In 4-quart Dutch oven, heat soup and broth to boiling. Meanwhile, cut each biscuit into quarters.
2
Dip biscuit pieces into egg, coating all sides; drop into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.) Cover; cook 10 minutes longer or until dumplings are light and fluffy.
3
Ladle soup into bowls; top each with dumplings. Sprinkle with parsley.
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To ensure the dumplings are cooked thoroughly, the soup should be at a medium boil when you drop the dumplings in. You’ll know the dumplings are done when they’re light and fluffy.
If you don’t have parsley to add as a garnish, you can substitute fresh chopped dill instead.
Substitute reduced-sodium Progresso™ chicken noodle soup and reduced-sodium Progresso™ chicken broth if you’re looking to serve your family a meal with less sodium.
If you have fresh chicken and vegetables available and would like to try chicken dumplings from a slow-cooker, try this delicious and easy to make recipe for Slow-Cooked Chicken and Dumplings.
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