1 Can of Pillsbury Reduced Fat Flaky Layers Refrigerated Biscuits
1 Cup of Fat Free Half & Half
4 Cups of Cooked, Shredded Chicken Breast
Salt/Pepper to Taste
Fresh Parsley, Snipped, Optional
Instructions
In a large stock pot, bring broth to boil over medium heat. Reduce to a low simmer.
Remove the biscuits from the cans and using kitchen shears, snip each biscuit into 8 pieces. Working a couple biscuits at a time, drop the snipped biscuit pieces in the floured bag and shake to coat with flour. Then, drop biscuit pieces into broth. Finish remaining biscuits the same way. If you need to add a tablespoon of flour to coat remaining biscuits you can
Add in half and half and shredded chicken. Add in salt and pepper to taste. Cover and simmer gently for about 20 minutes.
Ladle into soup bowls and serve hot. Garnish with fresh herbs of your choice if you want to. I used fresh parsley because that’s what I had to use up.
This makes 8 servings at 6 SmartPoints on the BLue & Purple Plans and 8 SmartPoints on the Green Plan. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/weight-watchers-freestyle-printable-farmhouse-recipes/