INGREDIENTS
2 cups
Chicken
4
Carrots, medium
4
stalks Celery
1
Flat-leaf parsley, Fresh
3 cloves
Garlic
1 tsp
Thyme, dried
1
Yellow onion
1 32 ounce container
Chicken broth
1 10.5 ounce can
Cream of chicken soup
1
Salt and pepper
3 tbsp
Olive oil, extra-virgin
1 16.3 ounce can
Biscuits, refrigerated
2 cups
Water