Ingredients
>
Cooking spray
>
4 buttermilk biscuits (from a tube)
>
1 lb asparagus
>
2 tbsp olive oil
>
1/2 (10 oz) pkg matchstick carrots
>
1 (16 oz) pkg frozen petite peas and sweetcorn
>
3 tbsp flour
>
6 cups Nature's Promise® Organic Low-Sodium Chicken Broth
>
4 cups shredded chicken breast
>
3/4 tsp dried thyme
>
1/2 tsp dried rosemary
>
1/2 cup fat-free half & half
Steps
1
Preheat oven to 400℉. Coat a nonstick baking sheet with cooking spray and add biscuits. Cook 10–12 min., until golden brown.
2
Meanwhile, trim asparagus and cut into 1-inch lengths. In a Dutch oven, heat oil on medium-high. Add asparagus, carrots, and peas and corn. Cook 1 min. Stir in flour, salt, and pepper. Cook 1 min., stirring. Slowly whisk in chicken broth.
3
Add chicken, thyme, rosemary, salt, and pepper. Bring to a boil on high and reduce to simmer 10 min. Stir half & half. Ladle soup into bowls and serve with biscuits.
