Ingredients :
- 4 chicken breasts
- 2 tablespoons butter
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 3 1/2 cups chicken broth (store bought or homemade with bullion)
- 1 onion, finely diced
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 2 chicken bullion cubes (this is in addition to the broth)
- 10 ounce can biscuits, or home made biscuit dough
- Pepper to taste. I like the McCormick Hot Shot pepper. I cook the soup with about 1/4 teaspoon of it and add more to my bowl after serving.
Method :
- EXCLUDING THE BISCUITS put all ingredients in, then cover and cook on LOW for 8 hours. Make sure the chicken breasts are still whole so they don"t dry out.
- About an hour before serving, remove chicken and pull into pieces and return to the slow cooker.
- Tear biscuit dough and roll into balls (or don"t. This is up to you, but make sure the pieces are small enough to cook quickly). Cook until the dough is no longer raw in the center.
- Eat this soup and then praise the cook for making such a delicious taste treat.
- BETTER PHOTOS ARE COMING - I need to put this soup in better lighting.
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