1 (4.5-ounce) can refrigerated buttermilk biscuits
3 cups chopped deli-roasted chicken
How to Make It
Combine first 8 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat to low, and simmer 20 minutes or until vegetables are tender.
Separate biscuits, and press each to 1/4-inch thickness.
Remove cover from Dutch oven; increase heat to medium-high, and bring soup to a boil. Stir in chicken. Cut biscuits into 1/2-inch pieces using kitchen scissors. Drop biscuit pieces into boiling soup; reduce heat to medium-low, and cook, uncovered, 10 minutes, stirring occasionally.
We used Pillsbury buttermilk biscuits to test this recipe. Substitute any other canned biscuit, except for the flaky-style biscuits.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook