Ingredients :
- 32 oz Low sodium chicken broth
- 1 Rotisserie chicken shredded
- 10 3/4 oz reduced fat cream of chicken
- 1/4 tsp poultry seasoning
- 1 can 10oz buttermilk biscuits
- 2 carrots chopped or sliced
- dash flour
Method :
- Bring first four ingredients to a boil over med-high heat.
- Reduce heat to low, cover and simmer for 5 mins.
- Flatten biscuits on floured surface to 1/8 inch thickness. Cut into 1/2 squares.
- Bring soup to boil and drop biscuits into soup while stirring
- Add carrots
- Reduce heat to low and simmer for 15 mins. Stirring occasionally
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