3 cans progresso white meat chicken noodle soup
1 can chicken broth
1 can (16.3 oz) grands refrigerated buttermilk biscuits
Heat soup and broth to boiling in dutch oven. Meanwhile, separate dough into 8 biscuits; cut each into fourths. Drop biscuit pieces into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.) Cover and cook 10 minutes longer or until dumplings are light and fluffy.
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