Chicken Soup and Dumplings

• 3 (19 ounce) cansprogresso traditional chicken noodle soup
• 1 (14 ounce) can99% fat-free chicken broth
• 1 (16 1/3 ounce) can refrigerated buttermilk biscuits
• 1 egg, beaten
• chopped fresh parsley, if desired

1. In 4-quart Dutch oven, combine soup and broth.
2. Bring to a boil.
3. Meanwhile, separate dough into 8 biscuits; cut each in half.
4. Dip biscuit halves in egg, coating all sides; drop into boiling soup.
5. Cook, uncovered, 10 minutes.
6. (Soup must be at a medium boil.)
7. Cover; cook an additional 10 minutes or until dumplings are light and fluffy.
8. To serve, carefully remove dumplings from soup.
9. Ladle soup into bowls.
10. Top each with dumplings.
11. Sprinkle with parsley.

noodle soup, buttermilk, egg, fresh parsley

Taken from www.food.com/recipe/chicken-soup-and-dumplings-237681 (may not work)