Prep Time
9 Mins
Cook Time
30 Mins
Yield
7 servings.

How to Make It

Step 1

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.

Step 2

Separate biscuits, and press each to 1/4-inch thickness.

Step 3

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.

Chef's Notes

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

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