Vegetable-Chicken Soup with Dumplings |
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Prep Time: 9 Minutes Cook Time: 30 Minutes |
Ready In: 39 Minutes Servings: 7 |
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Ingredients:
1 (16-ounce) package frozen homestyle stew vegetables with carrots, potatoes, onions, and english peas |
8 cups canned no-salt-added chicken broth |
3 cups preshredded cabbage |
1 1/2 cups coarsely chopped onion (1 medium) |
1/4 cup finely chopped fresh parsley or 1 tablespoon plus 1 teaspoon dried parsley |
2 tablespoons finely chopped fresh basil or 2 teaspoons dried basil |
1 1/2 teaspoons minced garlic (about 3 cloves) |
1/2 teaspoon ground pepper |
1 (4.5-ounce) can refrigerated buttermilk biscuits |
3 cups chopped deli-roasted chicken |
Directions:
1. Combine first 8 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat to low, and simmer 20 minutes or until vegetables are tender.
2. Separate biscuits, and press each to 1/4-inch thickness.
3. Remove cover from Dutch oven; increase heat to medium-high, and bring soup to a boil. Stir in chicken. Cut biscuits into 1/2-inch pieces using kitchen scissors. Drop biscuit pieces into boiling soup; reduce heat to medium-low, and cook, uncovered, 10 minutes, stirring occasionally.
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