Chicken Dumpling Soup

Ingredients

  1. 32 oz Low sodium chicken broth
  2. 1 Rotisserie chicken shredded
  3. 10 3/4 oz reduced fat cream of chicken
  4. 1/4 tsp poultry seasoning
  5. 1 can 10oz buttermilk biscuits
  6. 2 carrots chopped or sliced
  7. dash flour

Method

  1. Bring first four ingredients to a boil over med-high heat
  2. Reduce heat to low cover and simmer for 5 mins
  3. Flatten biscuits on floured surface to 1/8 inch thickness Cut into 1/2 squares
  4. Bring soup to boil and drop biscuits into soup while stirring
  5. Add carrots
  6. Reduce heat to low and simmer for 15 mins Stirring occasionally

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