Chicken Pot Pie Soup

What you need:

    • 1 Tbsp. olive oil
    • 1 small yellow onion, chopped
    • 1 tsp. minced garlic
    • 1 cup chopped celery
    • 2 cups chicken, cooked and shredded or diced
    • 1 pkg (16 oz.) frozen mixed vegetables
    • 3/4 tsp. ground pepper
    • 1 can (10.75 oz.) cream of potato soup
    • 1 can (10.75 oz.) cream of chicken soup
    • 2 cups milk
    • Refrigerated jumbo biscuits
    • Fresh or dried parsley, for topping, if desired

Directions:

    1. Heat olive oil in a stockpot over medium heat. Add onion and saute until softened.
    2. Add garlic and cook until fragrant, about 1 minute.
    3. Add celery, chicken, frozen veggies, pepper, soups, and milk. Heat through.
    4. Meanwhile, bake biscuits.
    5. Serve soup in a bowl topped with a warm biscuit and parsley.

Recipe from Chelsea's Messy Apron as seen on The Recipe Critic