The weather will be turning chilly in my neck of the woods later today...don't know about you, but when the temperature dips, nothing warms my soul more than a piping hot bowl of soup or stew! Thought I'd share a very quick and delish recipe for Chicken & Dumplin' Soup. Not only is it tasty, but it comes together in a flash. Rather than the canned vegetables, I use a **bag of frozen soup vegetables plus a handful or two of frozen green beans, *frozen, oven-roasted, diced chicken rather than cooking/shredding the chicken breasts (makes prep even faster), and add minced fresh Italian Parsley. My hubby and I love this yummy dish!
1 (10 3/4 oz) can Cream of Chicken Soup
4 c chicken broth
4 boneless, skinless chicken breasts, cooked and shredded*
2 (15 oz) cans mixed vegetables**
12 oz tube refrigerated biscuits, quartered
Optional black pepper to taste.
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 10 minutes before serving. Sprinkle each serving with pepper, if desired. Serves 6 to 8
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