Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 tsp olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken bone broth
  • 1/4 cup all-purpose flour
  • 1 cup 2% milk
  • 1 tbsp fresh thyme leaves
  • 1/4 cup chopped fresh parsley
  • 1 tsp cracked black pepper
  • 16 oz refrigerated biscuits

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the cubed chicken breast and cook for 5 minutes until golden and seared on the outside. Remove chicken and set aside.
  2. In the same pot, add the diced carrots, celery, and onion. Sauté for 6 minutes until the onions are translucent and fragrant, scraping the fond from the bottom.
  3. Stir in the minced garlic and fresh thyme, cooking for 1 minute until you smell that sharp, sweet aroma.
  4. Sprinkle the all-purpose flour over the vegetables and stir for 2 minute to cook out the raw flour taste. Slowly whisk in the chicken bone broth and milk to create a smooth, light velouté.
  5. Return the chicken to the pot and add the thyme, parsley, and cracked black pepper. Bring the mixture to a gentle simmer.
  6. Cut each refrigerated biscuit into quarters. Drop the cold dough pieces onto the surface of the simmering broth. Cover tightly with a lid and steam for 15 minutes without lifting the lid. Garnish with fresh parsley before serving.