Directions
- 1Melt one stick of butter in a pot.
- 2Add one large onion, four carrots, and four celery stalks to the melted butter.
- 3Pour in two tablespoons of worshysister sauce and cook on medium heat until vegetables soften.
- 4Once the vegetables are softened, add one tablespoon of black pepper, one tablespoon of nature seasoning, and one tablespoon of parsley.
- 5Add a 22-ounce can of cream of chicken soup and 64 ounces of chicken broth.
- 6Stir in 1 1/2 cups of whole milk and whisk everything together.
- 7Bring the mixture to a boil, then add one whole deboned chicken.
- 8Add 3 1/2 ounces of small buttermilk biscuits, cut in half.
- 9Reduce heat to low, cover, and simmer for 15 minutes.
Ingredients
- 1 stick butter
- 1 large onion
- 4 carrots
- 4 celery stalks
- 2 tablespoons worshysister sauce
- 1 tablespoon black pepper
- 1 tablespoon nature seasoning
- 1 tablespoon parsley
- 22 ounces cream of chicken soup
- 64 ounces chicken broth
- 1.5 cup whole milk
- 1 whole deboned chicken
- 3.5 ounces small buttermilk biscuits
Equipment
potwhiskwooden spoon
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