CHICKEN SOUP AND EASY DUMPLINGS
From now on, your dinner code will be 8-10-10! Make 8 dumplings with refrigerated biscuits by cooking 10 minutes uncovered then 10 minutes covered.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Heat soup and broth to boiling in 4-quart Dutch oven. Meanwhile, separate dough into 8 biscuits; cut each into fourths.
- Drop biscuit pieces into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.)
- Cover and cook 10 minutes longer or until dumplings are light and fluffy.
- To serve, carefully remove dumplings from soup. Ladle soup into individual bowls. Top each with dumplings. Sprinkle with parsley.
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Sime Islam
[email protected]Great recipe! The soup was flavorful and the dumplings were light and fluffy. I will definitely be making this again.
Catto Maddo
[email protected]The dumplings were a bit dense, but the soup was still tasty.
Mary Ekong
[email protected]This chicken soup with dumplings recipe was delicious and easy to follow. I especially liked the fluffy dumplings, which were a perfect addition to the flavorful broth. I made a few minor changes to the recipe, such as using chicken thighs instead of