Ingredients

The following ingredients have 6 Servings
  • 4 cups chicken broth
  • 1 (10.5-ounce) can cream of chicken soup
  • 1½-2 cups shredded cooked chicken
  • 1 (16.3-ounce) can refrigerated biscuits, cut into fourths or eighths (or 1 recipe Easy Biscuit dough)
  • 1 (8.75-ounce) can corn
  • 3 medium carrots (sliced)
  • fresh parsley (chopped, for topping)

Instruction

  • In a large pot, combine broth, cream of chicken soup and chicken and bring to a boil. Reduce heat to low, cover and simmer for 5 minutes.
  • Add biscuit pieces, corn and carrots. Cover and simmer for 15–20 minutes, stirring occasionally to keep biscuits from sticking together.
  • Serve topped with fresh parsley.