My husband’s favorite soup! I have had people asking for the recipe, never wrote it down until now. Very simple to make, yet very warming & delicious. Perfect for a rainy late fall day. This soup also freezes well for up to 3 months in a tupperware container.
Instead of raw chicken, you can use rotisserie chicken or even leftover thanksgiving turkey in this soup! Just skip the first three steps.
1 pound skinless boneless chicken breasts
6 stalks celery (divided)
2 small yellow onions (divided)
5 full carrots (divided)
6 cups low sodium chicken broth
1-2 Tbsp italian seasoning
cracked black pepper, to taste
1 small can refrigerated buttermilk biscuits
1. Large chop 2 celery stalks and 2 carrots. Slice onion in half. Add to large pot with whole raw chicken breasts and chicken broth. Bring to a boil, and simmer until chicken is done, about 25-30 minutes. Add water as necessary to keep chicken under liquid.
2. Remove chicken from broth, let cool slightly. Shred with two forks.
3. Strain out solids from broth, reserving broth in a large bowl. Discard solids.
4. Small dice remaining 4 celery stalks, 3 carrots, and 1 small onion. In pan used to cook chicken, sauté veggies at medium heat with a splash of olive oil until soft, fragrant, and slightly browned, about 10 minutes.
5. Add in shredded chicken, broth, and seasoning to pot. Bring to a boil, and simmer for 10 minutes.
6. Chop refrigerator biscuits into 10 pieces (about the size of dice). Add to simmering soup, cover with a lid, and simmer for 15 minutes. Gently stir occasionally.