I tweaked, and it was wonderful! First time to make for kids, 10 and 8, they loved it. I boiled 3 boneless/skinless chicken breasts in water, then added an onion (chunked), 2 stalks celery sliced; 16 ozs crinkle cut carrots, 1 cup frozen corn, and 1/2 cup frozen peas. Also added homemade balsamic/Italian vinegar dressing which gave the broth a rich, deep flavor. After boiling 20 mins, I shredded the meat, then returned to the broth. Added 1 can cr. mushroom soup and 1 can cr. chicken soup, whisked to combine, then took another's tip about using regular biscuits and pinching off thumb-sized bits. I added enough to cover the top of the broth/veggie/chicken mixture and simmered on med-hi for almost 20 mins. Next time if I don't have balsamic dressing, I'll add about 1/3 to 1/2 cup balsamic vinegar to the broth as chicken boils for a wonderful flavor. I got this idea while making ribs, and one recipe called for adding 1/2 cup teriyaki to the water. Same idea, different acid, worked great and I'll do it again. Thanks for the post; kids can't wait to have leftovers for dinner tomorrow night! (me neither: cook once, eat twice!)
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I tweaked, and it was wonderful! First time to make for kids, 10 and 8, they loved it. I...