Chicken and Dumplin Soup

Ingredients

• 12 oz biscuits refrigerated quartered
• 4 cups chicken broth 
• 10.8 oz cream of chicken soup canned
• 30 oz vegetables mixed canned
• 6 servings optional: pepper to taste
• 4  chicken breasts shredded boneless skinless cooked

Equipment

• whisk
• pot

Directions

1. Combine soup and broth in a 6-quart stockpot; bring to a boil over medium-high heat, whisking until smooth. Stir in chicken and vegetables; bring to a boil.
2. Drop biscuit quarters into soup; cover and simmer 15 minutes.
3. Let soup sit 10 minutes before serving.
4. Sprinkle each serving with pepper, if desired.