Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 2 carrots, peeled and diced (approx. 1 cup / 150g)
  • 2 celery stalks, diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 8 cups (1.9 litres) chicken broth, low sodium preferred
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground nutmeg
  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • 1 cup (150g) frozen green beans, cut into 1 inch segments.
  • 1/2 cup (120 ml) heavy cream
  • 2 tablespoons (30g) all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 1 (16 oz / 450g) can refrigerated biscuit dough (like Pillsbury Grands!)
  • 2 tablespoons (30g) melted unsalted butter
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried parsley

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Whisk flour into the aromatics and cook for 1 minute. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Add thyme, rosemary, and nutmeg.
  3. Add chicken to the soup. Bring to a simmer, then reduce heat and cook until chicken is cooked through, about 15-20 minutes (internal temp of 165°F/74°C).
  4. Stir in frozen peas, corn, and green beans. Cook until heated through, about 5 minutes.
  5. Stir in heavy cream. Season with salt and pepper to taste.
  6. Preheat oven to 375°F (190°C). Cut each biscuit into quarters. In a bowl, toss biscuit pieces with melted butter, garlic powder, and parsley.
  7. Spread biscuit pieces on a baking sheet. Bake for 10-12 minutes, or until golden brown.
  8. Ladle soup into bowls and top with biscuit croutons.