16.3ozrefrigerated biscuitseach biscuit cut into 4 equal pieces
1/4 cupfresh flat-leaf parsleyfor topping
Instructions
Heat olive oil in Dutch oven or heavy saucepan over medium heat. Add onion, carrots, celery, garlic, thyme, salt and pepper. Cook for 3-5 minutes, stirring occasionally, until onions are soft and fragrant.
Add the chicken broth, chicken soup, water and shredded chicken. Increase heat to medium-high and bring to a boil. Reduce to a simmer and add the biscuit pieces.
Cover and simmer for 20 minutes, stirring occasionally. Top with parsley, if desired, and serve warm.
Notes
Add a bay leaf while cooking for a punch of added flavor.
Drizzle up to 1 cup heavy cream over top of the soup 5 minutes before pulling the pan from the heat. Stir until heated through. This will transform this dish into a deliciously creamy soup with a little thicker texture.