Ingredients:
1/4 teaspoon salt
3 boneless skinless chicken breasts
2 (10 3/4 ounce) cans chicken broth ( i use low sodium)
2 (10 3/4 ounce) cans water
1 (10 3/4 ounce) cans cream of mushroom soup
1 bay leaves
2 carrots, grated
1 stalk celery, finely chopped
1 onions, finely chopped
1 teaspoon thyme
1/2 teaspoon rosemary, chopped
1 1/2 teaspoons garlic powder
1/2 teaspoon onion salt
2 teaspoons pepper, to taste
4 Pillsbury Grands refrigerated buttermilk biscuits, cut into 16 wedges each
2 teaspoons olive oil
1 tablespoon parsley (optional)
Directions:
saute onion and celery in olive oil until tender crisp.
Add 2 cans chicken broth, 2 cans water, rosemary thyme garlic powder and onion salt.
Bring to boil.
Add chicken breasts and boil until cooked thru.
remove Chicken from broth and shred.
Add can of mushroom soup and shredded chicken back to pot.
Add bay leaf and simmer 10 minute Bring back to boil.
Add quatered biscuits (uncooked) to boiling broth.
Boil 5 min longer.
Reduce to simmer add salt and pepper to taste and parsley if you like.
ENJOY.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.