 | | Directions |
- Cut chicken into bite size pieces. Coat with flour, salt and pepper. Stir fry in oil until cooked through.
- Add chopped celery, carrots, potato or cauliflower, onion and bay leaf. Cook until tender.
- Add chicken stock, bring to boiling.
- Prepare Jiffy mix according to directions, adding parsley flakes to the mix. Pinch off sections of the dough, dropping them into the boiling soup mixture.
- Cover and cook for 10 minutes, without removing the lid.
- Remove bay leaf and serve.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8
|  | | Ingredients | | - | | 1 pound chicken breast |
| - | | 2 tablespoons olive oil |
| - | | 3 stalks celery, chopped |
| - | | 1 onion, chopped |
| - | | 3 carrots, chopped |
| - | | 1 1/2 cups potatoes or cauliflower, chopped |
| - | | 1 bay leaf |
| - | | 2 quarts chicken stock |
| - | | 1 package Jiffy biscuit mix |
| - | | 2 tablespoons dried parsley flakes |
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