Chicken Dumpling Soup

1 1/2- 2 cups leftover Chicken, shredded, cubed

4 carrots, chopped

4 celery stalks, chopped

1 medium yellow onion, diced

2 cloves of garlic, minced

8 cups chicken broth

1 can buttermilk biscuits

2 Tbsp extra-virgin olive oil

1 tsp dried thyme

1 bay leaf

2 tsp chicken bullion

Sea salt and cracked pepper, to taste

Heat large pot or dutch oven over medium- high heat. Add olive oil and onions, heat until softened not brown. This takes about 4-5 minutes. Add carrots, celery, garlic and chicken. Stir for another minute or two. Now add the broth, thyme, bay leaf, bullion then cover the pot and let simmer on low for 45 minutes to an hour or until the veggies are tender.

Now comes the fun part. Pop open the can of biscuits and lay them out on a cutting board. Cut the circles in quarters and then roll each one in little balls Add all the little balls to the pot of soup cover and cook on low-medium (simmering not boiling) for 7-9 minutes.