Chicken and Dumpling Soup

By Cindy_Wicker

Ingredients

• 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
• 12 oz. tube refrigerated biscuits, quartered
• salt and pepper, to taste

Details

Servings 6

Preparation

Step 1

Combine soup and broth in a 6 quart stockpot. Bring to a boil over medium high heat, whisking until smooth. Stir in chicken and vegetables. Bring to a boil. Drop biscuit quarters into soup. cover and simmer 15 minutes. Let soup sit for 10 minutes before serving. Sprinkle each serving with pepper. Serves 6 - 8.