4 cups chicken broth ▢1 (10.5-ounce) can cream of chicken soup ▢1½-2 cups shredded cooked chicken ▢1 (16.3-ounce) can refrigerated biscuits, cut into fourths or eighths (or 1 recipe Easy Biscuit dough) ▢1 (8.75-ounce) can corn ▢3 medium carrots sliced ▢fresh parsley chopped, for topping
Bring to a boil the chicken, cream of chicken soup, and broth in a large vessel.
Cover, reduce heat to medium, and simmer for five minutes.
Add portions of biscuit, carrots, and corn. Stirring intermittently, simmer for 15–20 minutes while covered to prevent biscuits from sticking together.
Serve with freshly chopped cilantro on top.
This straightforward and delectable chicken dumpling soup is enriched with preferred vegetables and morsels of chicken and biscuit.