Ingredients

  • any kind of pre-cooked chicken (rotisserie, etc) (3-4 cups)
  • 2 stalks celery
  • 2 carrot stocks
  • 1/2 onion
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cans cream of celery soup
  • 3 T butter
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/4 tsp black better
  • 1 can homestyle refrigerated biscuits

Instructions

  1. Dice onion, celery, and carrots.
  2. Melt button in large stock pot. Add veggies and garlic and cook five minutes over low-medium heat until veggies are tender.
  3. Add chicken, broth, and cream of chicken soup. Add rosemary, thyme, and pepper and bring to a boil.
  4. Meanwhile, cut biscuit dough into 8 pieces per biscuit.
  5. Once broth is boiling, toss in all biscuit pieces, stirring occasionally. Boil for 5 minutes, then reduce heat and cook for an additional 10 minutes, stirring occasionally.
  6. Serve hot.