Here are a couple of things to keep in mind: the first 2 carrots are added for flavor, you want to take those out because they will be mush if you leave them in the soup. The butter added at the end, adds salt, if you use unsalted butter you may want to add more salt, although I suggest using salted butter. Do not add the cream while it is boiling, it will curdle and be Gross. Please use breasts with bones and skin; it adds to the flavor in the soup, we only eat white meat, if you like dark meat feel free to use legs or thighs instead of or in addition to the breasts. This takes about an hour to make but it is worth it and pretty simple.
1 lb of chicken breasts with bones and skin (this is about 3)
1 small chopped onion
1 chopped bell pepper
3 stalks of celery, chopped
½ clove of garlic, minced
1 pack of refrigerated biscuit dough (10 count, do not get Grand’s or large biscuits)
½ cup of heavy cream
½ stick of salted butter, cut in small pieces
3 to 4 sprigs of fresh parsley
salt and pepper to taste, do not over salt, (the soup will be salted later with the butter)
Boil the chicken breasts in 6 cups of water, with the onion, bell pepper, garlic, celery and 2 carrots. Chop the remaining 2 carrots in bite sized pieces and set aside. Once chicken has boiled, 30-45 minutes, remove from stock along with whole carrots. Remove skin from breasts and discard. Then remove meat from bones and tear or cut into bite sized pieces. Add chicken and chopped carrots back to stock. Bring to a low boil. Cut biscuits into 6 pieces each and roll in hands. Make sure you add them all at the same time. Keep this on a low boil/simmer for 30 minutes. The stock will thicken a bit. Turn the heat off, add the butter and stir. When the soup is no longer boiling add in heavy cream and parsley. Stir well and serve hot!