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Leftovers >  Mushrooms >  Soups & Stews >  Dumpling Mushroom Soup >

 

Dumpling Mushroom Soup

• 1 can (10.5 oz.) cream of mushroom soup

• 1 soup can milk

• Leftover dumplings

• Leftover boneless, skinless chicken breast, chopped

• Salt & black pepper to taste

• Pinch of parsley

Combine cream of mushroom soup concentrate and milk in a medium cooking pot; stir until smooth. Stir in leftover chopped chicken; gently fold in leftover dumplings. Season with salt and black pepper to taste. Add a pinch of parsley for color. Cook over medium-low heat, stirring occasionally, until hot (about ten minutes). Serve.

 

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