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Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, chopped
  • 4 medium carrots, peeled and sliced
  • 4 stalks celery, sliced
  • 3 to 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper
  • 32-oz. container chicken broth
  • 10.5-oz. can cream of chicken soup
  • 2 cups water
  • 2 cups shredded chicken
  • 16.3-oz. can refrigerated biscuits, each biscuit cut in 4 equal pieces
  • Fresh flat-leaf parsley, for topping (optional)
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