Ingredients
Scale
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1 (16.3 oz) can refrigerated biscuit dough, cut into small pieces
- 1 cup frozen peas
- 1/2 cup milk
- 2 tbsp all-purpose flour
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened.
- Add garlic, thyme, parsley, and black pepper. Stir for 1 minute.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Return chicken to the pot. Add biscuit dough pieces and peas. Simmer for 10 minutes, stirring occasionally.
- Whisk milk and flour in a small bowl. Stir into the soup to thicken slightly. Simmer for 2 more minutes.
- Serve hot.
Notes
- Use pre-cooked chicken to save time.
- Substitute biscuit dough with homemade dumplings if preferred.
- Add more broth if the soup thickens too much.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg