Slow Cooker Chicken and Biscuit Soup
Author: Sugar n' Spice Gals
Recipe type: Soup
- 1 bag Tyson frozen shredded cooked chicken.
- 2 cans cream of chicken soup.
- 4 cups chicken broth
- 3 carrots sliced
- 1 onion chopped
- 3 celery stalks chopped
- ½ cup frozen corn
- ½ cup frozen peas
- 1 tsp. lemon pepper
- 1 tsp salt
- pepper to taste
- ¼ cup sour cream
- 2 pkgs. Pillsbury biscuits
- Cut all the vegetables and place in a 6 quart crock pot.
- Add the corn and peas.
- Add the chicken on top. (it can still be frozen)
- In a bowl mix together the soup, broth and seasonings together.
- Pour over the the chicken and vegetables.
- Cook on low for 4-5 hours.
- /2 hour before eating, cut the biscuits into fourths.
- Bake according to package directions on a parchment lined cookie sheet.
- *Don't over cook.
- Mix in the sour cream to the soup and add the biscuits.
- Heat for another ½ hour.
- ENJOY!
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/slow-cooker-chicken-biscuit-soup/
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