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Olive oil Chicken breasts Onion Carrots  Yukon gold potato Garlic Butter Flour Chicken stock  Fresh thyme Frozen peas Fresh parsley Heavy cream Refrigerated biscuits

Heat the olive oil in a large pot over medium heat. Add the cubed chicken and cook it until it’s no longer pink on the outside. Add the onion and cook it with the chicken until it starts to soften.

Add the carrots, potatoes, and garlic and stir it all together.

Add the butter to the pan, stirring until it’s melted. Sprinkle the flour over the top of the chicken and vegetables and stir.

Add the chicken stock, turn the heat to high and bring the soup to a boil. Lower the heat and simmer for twenty minutes.

While soup is cooking prepare biscuits according to package directions.

Add the thyme, frozen peas, and chopped parsley to the soup and continue simmering for another ten minutes.

Then add the heavy cream and stir to combine.

Ladle the soup into bowls and serve with prepared biscuits.