Chicken and Dumplin Soup

Refrigerated biscuits make this ultimate comfort food ever so easy!

Yield: Serves 6 to 8


  • 1 (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
  • 1 (12-oz.) tube refrigerated biscuits, quartered
  • Optional: pepper to taste


  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.
  2. Drop biscuit quarters into soup; cover and simmer 15 minutes. Let soup sit 10 minutes before serving. Sprinkle each serving with pepper, if desired.
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