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Chicken & Dumplin' Soup

Serves: 4

Season-Winter
Category: Soups & Stews
Submitted by Brenda Hancock, Hartford KY
Comfort food at its finest.

    1 (10 3/4-ounce) can cream of chicken soup
   4 cups chicken broth
   4 boneless, skinless chicken breasts, cooked and shredded
   2 (15-ounce) cans mixed vegetables
   2 (12-ounce) tubes refrigerated biscuits, quartered

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Bring soup and broth to a slow boil in a saucepan over medium heat; whisk until smooth. Stir in chicken and vegetables; bring to a boil. Drop biscuit quarters into soup; cover and simmer for 15 minutes. Let soup sit for 10 minutes before serving.

From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

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