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Categories:Viewed: 112 - Published at: 10 years ago
Ingredients
- 1 I used leftover smoked chicken breast.
- 1 I used the rest of my left over veggie tray which consisted of baby peeled carrots, cauliflower and baby snow peas.
- 3 18 ounce cans of chicken broth
- 1 cup of water
- 3 tbsp of granulated chicken bouillon
- 1 box of Red Lobster cheddar Bay biscuit mix
- 1 Half cup of shredded sharp cheddar cheese
Method
- Take your pre cooked poultry of your choice and cut into bite size pieces.
- Give your veggies a rough cut and add to a large stock pot with your poultry.
- Add the water, chicken broth and bullion to the chicken and veggies and bring to a boil.
- In the meantime, mix the cheddar bay biscuits mix according to the package directions.
- Dropped biscuit mixture by heapping spoonfuls into the boiling soup and veggie mixture.
- Cover and boil for 7 minutes then remove lid and boil for an additional 7 minutes.
- Let's set for 5 to 10 minutes and serve
