Edit recipe
See report
Share
Share

Ingredients

  1. 1Chicken, cut up and skin removed
  2. 6Chicken Bullion Cubes
  3. 1pk. baby Carrots
  4. 1large Onion, diced
  5. 4stalks Celery, sliced
  6. 1tbs. Parsley
  7. 1/2tsp. Dillweed
  8. 1/4tsp. Poultry Seasoning
  9. 1/2tsp. Black Pepper
  10. 18 oz. can Buttermilk Biscuits

Cooking Instructions

  1. 1

    Place chicken in large pot with water just to cover. Add 2 bullion cubes. Bring to boil, reduced heat and boil gently for about 1 hr.

  2. 2

    Remove chicken. Skim fat from broth.

  3. 3

    Add rest of ingredients except dough and simmer until tender ( 30 min.).

  4. 4

    Meanwhile pull chicken from bones and set aside.

  5. 5

    When vegs. are tender add chicken and bring to boil. Lower heat.

  6. 6

    Layer dough on top of soup. Cover and simmer 20 mins. DO NOT RAISE LID !!

  7. 7

    Serve.

  8. 8

Edit recipe
See report
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan
Cook Today
shela.sweeny
shela.sweeny @cook_3832368
on
Guyton, Georgia

Comments

Similar Recipes