PROGRESSO CREAMY CHICKEN NOODLE SOUP RECIPES

Steps:

• In 4-quart Dutch oven, heat soup and broth to boiling. Meanwhile, cut each biscuit into quarters.
• Dip biscuit pieces into egg, coating all sides; drop into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.) Cover; cook 10 minutes longer or until dumplings are light and fluffy.
• Ladle soup into bowls; top each with dumplings. Sprinkle with parsley.

Steps:

• Pre-heat the oven to 425 °F.
• Remove one pie crust from the box. Let the crust adjust to room temperature before placing over a lightly floured surface.
• With a rolling pin, roll-out the crust to stretch slightly. Gently pick-up the crust and place over a pie mold. Using your fingers, adjust the dough to fit the dish well. Finish by piercing the crust a few times with a fork.
• Bake for nine minutes or until lightly golden. Remove from heat and let cool over a wire rack, but don’t turn off the oven just quite yet.
• Meanwhile, place the soup, flour and vegetables in a medium size pot over medium heat. Continuously stir until the mixture comes to boil, then reduce heat and let ‘simmer’ for two more minutes; the mixture should begin to thicken. Sample and adjust the season as desired; add-in some shredded chicken or turkey if you like.
• Pour the stewed mixture over the baked crust and have the second piece of pie dough ready (already rolled-out.) Using a cookie cutter, stamp our four figures (holes) in the center of the crust.
• Carefully place the dough over the pie filling and decorate with the ‘cut-out’ figures. Bake for 25 to 30 minutes or until golden-brown; let cool for 10 minutes before serving.