Contributor: Mama Tommie
3 Boneless Skinless Chicken Breasts Diced
2 Boxes of Chicken Stock
3 Ribs Celery chopped
1 Cup Baby Carrots chopped (these come out so tender and are a little sweeter than large carrots)
1 Small White Onion
1 Can Cream of Mushroom (or subsitute with any cream soup you prefer)
1/2 tsp salt
1/2 tsp pepper
1 Large Can of Bisuit Dough (10 count) cut in chunks
1/4 Cup Flour
Bring stock to a roiling boil. Add in salt, pepper, and veggies. Let simmer on medium-low until carrots are fork tender. Add chicken chunks and cook for 10-12 minutes or until chicken is done. After chicken is done, add in cream of mushroom soup and let simmer on medium for about 5 minutes.
Skim from top one cup of simmered broth (no veggies or chicken) and put in seperate bowl (it's hot, so be careful). Bring remaining mixture to a boil while preparin the roux. Slowly add in 1/4 cup of flour to make roux. Whisk quickly and constantly to avoid lumps. Once roux is smooth, slowly add back to pot stirring constantly. This will thicken the soup and give it a rich, creamy texture.
Add chunks of biscuit dough and boil until the dough puffs and floats up to the top. This won't take long, so keep an eye on it.
Enjoy!
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