Chicken And Dumpling Soup

• 6 pieces bone-in chicken
• 1-1/2 quarts water
• 2 celery ribs, cut into chunks
• 1 medium onion, cut into chunks
• 1/2 cup diced green pepper
• 1 garlic clove, minced
• 1 tablespoon minced fresh dill
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 package (10 ounces) frozen mixed vegetables, thawed
• 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits

1. In a soup kettle or Dutch oven, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender. Remove chicken; allow to cool. Debone and cut into chunks; set aside. Strain broth and set aside. In a large saucepan, combine soups. Gradually add broth, stirring constantly. Add mixed vegetables and chicken; cook over medium heat for 20-30 minutes or until vegetables are tender. On a floured surface, pat biscuits to 1/4-in. thickness; cut into 1/4-in. strips. Bring soup to boil; drop in strips. Cover and cook for 15-18 minutes.

chicken, water, celery, onion, green pepper, garlic, dill, salt, pepper, condensed cream, condensed cream, mixed vegetables, buttermilk

Taken from www.tasteofhome.com/recipes/chicken-and-dumpling-soup/ (may not work)