Chicken Soup and Easy Dumplings

Steps

• 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.