Chicken Soup and Grands!® Dumplings

3 cans (19 oz each) Progresso® Traditional chicken noodle soup
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
1 egg, beaten
Chopped fresh parsley, if desired
1. In 4-quart Dutch oven, heat soup and broth to boiling. Meanwhile, cut each biscuit into quarters.
2. Dip biscuit pieces into egg, coating all sides; drop into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.) Cover; cook 10 minutes longer or until dumplings are light and fluffy.
3. Ladle soup into bowls; top each with dumplings. Sprinkle with parsley.

Nutritional Information

1 Serving (1/8 of Recipe)

  • Calories 270
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 2g,
    • Trans Fat 3 1/2g),
  • Cholesterol 45mg;
  • Sodium 1360mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 1g,
    • Sugars 5g),
  • Protein 9g;
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5 Responses to Chicken Soup and Grands!® Dumplings

  1. Joy says:

    I just love the simplicity of this and I never would have thought of it. Last week I made Chef Boyardee mini ravioli. I bought the large can and poured half of it into a baking dish and then covered it in mozzarella cheese with some fresh parmesan, a little garlic and onion powder and then did it again and I baked it for an hour and made garlic bread and it was really good and REALLY easy.

  2. Nikki says:

    This really is a great way to have this kind of meal, that usually takes all day, without any fuss at all. Great idea!

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