Chicken Soup And Dumplings Ingredients 3 cans (19 oz each) Progresso® Traditional chicken noodle soup 1 3/4 cups Progresso® chicken broth (from 32-oz carton) 1 can (16.3 ounces) Pillsbury® Grands!® refrigerated buttermilk biscuits Chopped fresh parsley, if desired Directions 1. Heat soup and broth to boiling in 4-quart Dutch oven. Meanwhile, separate dough into 8 biscuits; cut each into fourths. 2. Drop biscuit pieces into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.) 3. Cover and cook 10 minutes longer or until dumplings are light and fluffy. 4. To serve, carefully remove dumplings from soup. Ladle soup into individual bowls. Top each with dumplings. Sprinkle with parsley. Back