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Soup with Chicken and Dumplings
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Source: Paula Tye via Camre Engel
Soup Mixture | |
1 can | cream of chicken soup |
1 can | golden mushroom soup |
1¼ cups | water |
½ cup | green peppers, chopped |
2 tablespoons | onions, chopped |
Dumplings | |
1½ cups | chicken, cooked and cubed |
¼ cup | celery, chopped |
2 tablespoons | onion, chopped |
1 tablespoon | parsley flakes |
1 can | Pillsbury biscuits, (10 in a package) |
Soup: In a large pot combine all soup mixture ingredients. Heat until bubbly.
Dumplings: In a bowl combine chicken, celery, onion, and parsley flakes. Flatten each biscuit and place about 3 tablespoons chicken mixture on each biscuit. Pull edges of biscuit up and over chicken and seal. Place in soup mixture.
Cover soup and cook over medium heat about 20 minutes.
This comes from Paula Tye, via Carme Engel.
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