Easy Chicken Dumplings Soup with Pumpkin Recipe
Make a delicious and hearty fall soup, with little prep!
Ingredients
- 8 cups of Progresso 100% Natural Chicken Broth
- 1/2 -1 16.3 oz. can of Pillsbury Grands Biscuits, cut into bite size pieces (I like a lot of dumplings, so I use the whole can)
- 1 Publix Rotisserie Chicken leftovers (I used BBQ), shredded, bones removed
- 1 16 oz can of puree pumpkin
- 1 16 oz. bag of frozen chopped stew veggies (carrots, celery and onion)
- 1/2 tsp. of garlic powder
- 1/2 tsp. of parsley flakes
- salt and pepper to taste
Instructions
- Pour broth, pumpkin, chicken, veggies and spices into a large stock pot. Stir.
- Bring to boil. Cover.
- Simmer on medium low for 10 minutes, or until hot.
- Add bite sized pieces of biscuits to pot. Stir. Recover.
- Heat over medium low heat for about 10-15 minutes, or until dumplings are cooked through.
- Serve hot.
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