1 medium sweet onion, diced
3 large carrots, peeled and diced or an 8 oz. bag of baby carrots, diced
3 celery ribs, sliced thin
4 cups water
4 cups chicken broth
3 Tbs. butter
1 tsp. salt
1 tsp. black pepper
1/2 tsp. seasoned salt
1 tsp. poultry seasoning
tsp. curry powder (optional)
1 pkg dry ranch dressing mix
1 (10 3/4 oz.) can of cream of chicken soup
1 (16.3 oz.) can of refrigerated biscuits (the Grands work well)
Place the chicken, vegetables, broth, water, butter, spices, ranch dressing mix and cream of chicken soup in a Dutch oven or large stock or soup pot! The curry powder is very optional in this, because I know not everyone loves curry, but we do so I add it. It’s wonderful when you have colds and such for opening up the airways. Feel free to leave it out and it’s still delicious. The ranch dressing mix gives this soup a wonderful flavor also! Don’t leave that out!
Bring to a boil and then reduce heat to simmer. Simmer for about an hour and a half or two hours. Remove the chicken and place on a plate to cool. Once it’s cool enough to handle, remove the skin and bones and shred it with a fork. Return it to the soup pot.
