2 cans Cream of Chicken Soup
1 Quart Chicken Broth
1 Tbs dry or rubbed Sage
1 Tbs Chicken Soup Base
1 can Biscuits
2 cups shredded Chicken
Combine the chicken soup and a quart of stock in a pot and bring to a simmer. Add the dry sage and a heaping Tbs chicken soup base for a flavor boost. I mix the base with a little hot water and whisk together before adding to the pot so it will disperse more evenly. Don't let it boil hard or too much will evaporate and you'll have a very salty result. If you can use no sodium broth it improves this recipe since canned soup is awfully high in salt.
Roll out the biscuits very thin, less than 1/4" because you won't believe how much these things puff up when they hit the bubbling liquid. I use a pizza cutter to make rough little squares, again not very big because, you know, the puffing.
Drop these into the soup a few at a time to help them not stick together and add the shredded chicken. I use a very
good brand of canned white chicken from Costco if I don't have left
overs or haven't the time to pick up a rotisserie chicken from the
grocery to pull off the bone. But you can poach some chicken breasts as well. Give the biscuits about 15-20 minutes to simmer and they should be done!
Jan Burke. http://dailydishinblog.blogspot.com/