Chicken Soup and Dumplings

1. 1

   In 4-quart Dutch oven, combine soup and broth.

2. 2

   Bring to a boil.

3. 3

   Meanwhile, separate dough into 8 biscuits; cut each in half.

4. 4

   Dip biscuit halves in egg, coating all sides; drop into boiling soup.

5. 5

   Cook, uncovered, 10 minutes.

6. 6

   (Soup must be at a medium boil.)

7. 7

   Cover; cook an additional 10 minutes or until dumplings are light and fluffy.

8. 8

   To serve, carefully remove dumplings from soup.

9. 9

   Ladle soup into bowls.

10. 10

    Top each with dumplings.

11. 11

    Sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.