Vegetable-Chicken Soup With Dumplings

• 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

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.

vegetables, salt, preshredded cabbage, onion, fresh parsley, fresh basil, garlic, ground pepper, buttermilk, deli

Taken from www.myrecipes.com/recipe/vegetable-chicken-soup-with-dumplings (may not work)