Ingredients:

2 lbs boneless skinless chicken thighs cut into bite size pieces

1 smallish yellow onion, diced small

two large celery stocks, cut lengthwise then sliced

two large carrots, cut into small pieces

minced garlic, about 2 cloves

1/4 c flour

better than bouillon chicken base (or whatever bouillon or chicken stock you prefer) to make 4 cups broth

short can of biscuits

half & half, about half a cup

salt, pepper, 1 tsp thyme, 2 tsp sage, 2 tsp parsley, and 2 bay leaves

Directions:

1. Brown the chicken in a large Dutch oven or pot. Set aside. Cook veggies in same pot until just tender. Add in minced garlic and brown for 30 seconds. Add in flour and lightly brown. Add back chicken and pour in broth/water & bouillon plus an extra cup of water (it will evaporate). Season with thyme, sage, parsley, bay leaf, salt, and pepper.

2. Bring to a simmer and let cook til veggies are almost tender. Tear off biscuits pieces and toss into soup. Simmer another ten minutes. Add in half & half. Remove bay leaves.

Bon Appetit!