Summer Chicken Soup with Biscuit Dumplings

 

1

tablespoon vegetable oil

1

medium onion, chopped (1/2 cup)

2

cloves garlic, finely chopped

1

carton (32 oz) Progresso® chicken broth

12

baby-cut carrots, cut in half lengthwise

4

cups shredded cooked chicken

1

medium zucchini, cubed

1

medium yellow squash, cubed

1

box (9 oz) Green Giant® Simply Steam® frozen baby sweet peas, thawed

1/2

teaspoon salt

1/4

teaspoon pepper

1/4

cup chopped fresh dill weed

1

can (10.2 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits (5 biscuits)

1/4

cup chopped fresh parsley

• 1 In 4-quart saucepan, heat oil over medium-high heat. Cook and stir onion and garlic in oil about 2 minutes or until onions are tender.
• 2 Add chicken broth; heat to boiling. Add carrots; reduce heat to medium. Cook about 5 minutes or until carrots are tender. Add remaining soup ingredients; increase heat to high. Heat to boiling. Reduce heat to medium-high. Cover; cook 2 to 3 minutes or until vegetables are crisp-tender.
• 3 Cut biscuits into fourths. Dip one side of each biscuit piece in parsley. Drop biscuits, parsley side up, onto hot soup. Reduce heat to medium. Cover; cook 10 to 15 minutes or until dumplings are no longer doughy in center.