Summer Chicken Soup with Biscuit Dumplings

(4)
  1 reviews
  • 35|min prep time
  • 50|min total time
  • 14 ingredients
  • 6 servings

Soup

1
tablespoon vegetable oil
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
carton (32 oz) Progresso™ chicken broth
12
baby-cut carrots, cut in half lengthwise
4
cups shredded cooked chicken
1
medium zucchini, cubed
1
medium yellow squash, cubed
1
box (9 oz) Green Giant™ Simply Steam® frozen baby sweet peas, thawed
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
cup chopped fresh dill weed

Dumplings

1
can (10.2 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits (5 biscuits)
1/4
cup chopped fresh parsley

Directions

  1. 1 In 4-quart saucepan, heat oil over medium-high heat. Cook and stir onion and garlic in oil about 2 minutes or until onions are tender.
  2. 2 Add chicken broth; heat to boiling. Add carrots; reduce heat to medium. Cook about 5 minutes or until carrots are tender. Add remaining soup ingredients; increase heat to high. Heat to boiling. Reduce heat to medium-high. Cover; cook 2 to 3 minutes or until vegetables are crisp-tender.
  3. 3 Cut biscuits into fourths. Dip one side of each biscuit piece in parsley. Drop biscuits, parsley side up, onto hot soup. Reduce heat to medium. Cover; cook 10 to 15 minutes or until dumplings are no longer doughy in center.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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