1 package of chicken breasts with ribs
3 bouillon cubes
1 can cream of chicken soup
½ package frozen mixed vegetables
5 stalks of celery, coarsely chopped
salt and pepper, to taste
herbs to taste – thyme, basil, rosemary
1/3 cup sour cream
1 package refrigerated buttermilk biscuit dough, separated and cut into quarters
Boil the chicken with 3-4 cups of water and the three bouillon cubes in a large heavy pot or Dutch oven (or crock pot, if you have more time). When the chicken is nearly done, remove it from the broth and debone, cutting it into bite-sized pieces. Strain the broth if desired and pour it back in the pot. Return the chicken to the broth, lowering the heat to medium. Add the cream of chicken soup, the frozen vegetables, the celery, and the seasonings. Stir to combine. Cover and cook for 30 minutes on low heat. Add the sour cream and cook 10 more minutes. You can let it simmer, covered, as long as you need at this point. 15 minutes before serving, put the biscuit dough in the chicken mixture and raise the heat to boiling again. When the time is up, serve in soup bowls.
Laura
