Ingredients
4cupschicken broth
10¾ozcream of chicken soup,(1 can)
13ozchicken,(2 cans) cooked and shredded
8¾ozcorn,(1 can)
14½ozcarrots,(1 can) sliced
16⅓ozbiscuits,(2 tubes) refrigerated, cut into quarters
fresh parsley
Preparation
In a large pot, heat broth, chicken and soup to a boil. Reduce heat to low. Cover and simmer for 5 minutes.
Add biscuit quarters and vegetables. Cover and simmer for 15 to 20 minutes. Stir occasionally to keep biscuits from sticking together.
Serve into bowls and topped with fresh parsley.
