"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Quick Chicken & Dumpling Soup Recipe

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This recipe for Quick Chicken & Dumpling Soup, by , is from FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Swing
Added: Wednesday, August 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 cups water
3 cups chopped cooked chicken
2 (10 3/4 oz.) cans cream of chicken soup, undiluted
2 tsp. powdered chicken stock
1 tsp. pepper
1 (15 oz.) can Veg All
1 can refrigerated buttermilk biscuits

Directions:
Directions:
Bring first 6 ingredients to a boil in a large saucepan over medium heat, stirring often.

Separate biscuits and cut each in half. Drop biscuit pieces, 1 at a time, into boiling mixture; stir gently. Cover, reduce heat to low and simmer 15 to 20 minutes, stirring occasionally.

Personal Notes:
Personal Notes:
6 boneless/skinless chicken breasts yield about 3 cups of chopped chicken.

 

 

 

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