Summer Chicken Soup with Biscuit Dumplings Recipe

Name: Summer Chicken Soup with Biscuit Dumplings Recipe
Ingredients: 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) 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) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (5 Count); 1/4 cup chopped fresh parsley

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Load up at the farmers' market for this chicken stew, with more frozen vegetables added for flavor and served with dumplings made from refrigerated flaky biscuits.

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Ingredients

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) 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) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (5 Count)
1/4 cup chopped fresh parsley