Chicken & Dumplings

1. 1

   In 4-5 quart dutch oven, heat broth, chicken, soup, and salt to boiling over medium-high heat; reduce heat to low.

2. 2

   Cover; simmer 5 minutes, stirring occasionally.

3. 3

   Increase heat to medium-high, return to a low boil.

4. 4

   On lightly floured surface, roll or pat each biscuit to 1/8 inch thickness; cut into 1/2 inch wide strips.

5. 5

   Drop strips, one at a time, into boiling chicken mixture.

6. 6

   Reduce heat to low, cover, and simmer 15-20 minutes.

7. 7

   Stir occasionally to prevent dumplings from sticking.

* Per serving · 4 servings · Values may vary.

No additional tips available.