Summer Chicken Soup with Biscuit Dumplings

Name: Summer Chicken Soup with Biscuit Dumplings
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 255 grams box frozen baby sweet peas, thawed; 12 baby-cut carrots, cut in half lengthwise; 289 grams can Grands!™ Flaky Layers refrigerated Original biscuits; 907 grams carton chicken broth; 59 milliliters chopped fresh dill weed; 59 milliliters chopped fresh parsley; 2 cloves garlic, finely chopped; 118 milliliters medium onion, chopped; 0 teaspoons pepper; 1 teaspoons salt; 946 milliliters shredded cooked chicken; 1 Tbsp vegetable oil; 1 medium yellow squash, cubed; 1 medium zucchini, cubed

You can never have too many main course recipes, so give Summer Chicken Soup with Biscuit Dumplings From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

In 4-quart saucepan, heat oil over medium-high heat. Cook and stir onion and garlic in oil about 2 minutes or until onions are tender.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add chicken broth; heat to boiling.

Ingredients you will need

Chicken Broth

Add carrots; reduce heat to medium. Cook about 5 minutes or until carrots are tender.

Ingredients you will need

Carrot

Add remaining soup ingredients; increase heat to high.

Ingredients you will need

Soup

Heat to boiling. Reduce heat to medium-high. Cover; cook 2 to 3 minutes or until vegetables are crisp-tender.

Ingredients you will need

Vegetable

Cut biscuits into fourths. Dip one side of each biscuit piece in parsley. Drop biscuits, parsley side up, onto hot soup. Reduce heat to medium. Cover; cook 10 to 15 minutes or until dumplings are no longer doughy in center.

Ingredients you will need

Biscuits