Summer Chicken Soup with Biscuit Dumplings

By carvalhohm

Ingredients

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

Details

Servings 6
Cooking time 50mins
Adapted from pillsbury.com

Preparation

Step 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 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 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.

Serving Size: 1 Serving Calories400 ( Calories from Fat130), Total Fat14g (Saturated Fat3g, Trans Fat3g ), Cholesterol75mg Sodium1340mg Total Carbohydrate32g (Dietary Fiber3g Sugars9g ), Protein36g