Chicken Soup with Biscuits Recipe

Chicken Soup with Biscuits Recipe

1/4 tsp of pepper
1/2 to 1 tsp of salt
1.5 lb of chicken legs (or thighs)
2 cans of cream of chicken soup (21.5 oz)
2 canned biscuit (16 pcs)
5 c of chicken broth

Place chicken legs in a large pot with eight (8) cups of lightly salted water. Let it boil. Drain but reserve about five (5) cups of the broth.

Transfer the cooked chicken to a large bowl and let it cool. Once cooled, remove the skin. Cut (or tear) the cooked chicken into smaller pieces (bite size).

Stir in the bite-sized chicken pieces into the reserved broth. Pour in the chicken soup. Let it boil, but stir constantly to prevent chicken from settling, sticking and burning at the bottom. Add a dash of pepper and salt to season.

Reduce the heat. Cut the biscuits into four (4) and drop it into the mixture. Simmer (over low heat) it uncovered for 8-10 minutes while stirring constantly. Afterward, simmer the mixture for another 5-10 minutes – but this time, covered.

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