I think there's nothing that tastes as good as homemade soup. This chicken soup is so easy when you start with a roasted chicken from the grocery store. You can use canned chicken if you want but I love the "chunkage" of chicken pieces. You can also cook a whole chicken yourself if you want to. Still good any way you do it!
1 2-pound roasted chicken
4 carrots – diced
4 celery stalks – diced
1 small onion – diced
2 32-ounce containers chicken stock
Olive Oil
1 teaspoon dried Oregano
1 teaspoon dried Rosemary
½ teaspoon Poultry Seasoning
½ teaspoon Marjoram
Salt
Pepper
1 – 2 cans (10 count) refrigerator biscuits
In a large pot, cook onion, carrots and celery in Olive Oil until soft. Add chicken stock and seasonings. Let simmer while you bone the chicken. Give the chicken a rough chop and add to the pot. Let simmer for an hour or so. Open canned biscuits and cut them into quarters. Plop the quartered biscuits into the soup and let them cook for a few minutes until they are puffed up and cooked through…maybe 10 – 15 minutes. Serve!!
 | |
| Here's whatcha need |
 |
| Rough chopped...nothin' fancy..... |
 |
| The casualty |
 |
| Cookin' away |
 |
| Little dumplin's |
 |
| See how the biscuits puffed up? Can you smell the comfort? |
