- 1 Rotisserie Chicken
- 64 oz Chicken Broth
- 4 cups Water
- 1 tsp Dried Sage
- 1 tsp Dried Thyme
- 1 1/2 tsp Pepper
- 1 pint Heavy Cream
- 1 pkg Buttermilk Biscuit or Homemade Biscuit Dough
- 1 stalk Celery, Chopped
- As needed Corn Starch
Remove chicken from bone, dice up and put into stock pot.
Add water, broth, celery, sage, thyme & pepper to pot with chicken and bring to a boil.
Roll out biscuit dough to about 1/8 inch thick. Tear into pieces and drop into the boiling pot. Cook for 5-10 minutes until the dough is cooked.
Add heavy cream and stir well to heat.
Combine 1/2 cup cold water and 1/4 cup cornstarch and mix well. Add to pot to thicken mixture and let heat for a few minutes. If you prefer the mixture to be thicker combine 2 parts cold water and 1 part cornstarch and slowly add to pot allowing time for mixture to thicken till it is how you like it then serve.
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