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Recipe from Gooseberry Patch 101 Soups, Salads & Sandwiches.
Ingredients
1 (10-3/4 oz) can cream of chicken soup
4 cups chicken broth
4 boneless, skinless chicken breasts, cooked and shredded
2 (15 oz) cans mixed vegetables
2 (12 oz) tubes refrigerated biscuits, quartered
Directions
Bring soup and broth to a slow boil in a saucepan over medium heat; whisk until smooth. Stir in chicken and vegetables; bring to a boil. Drop biscuit quarters into soup; cover and simmer for 15 minutes. Remove from heat. Let stand 10 minutes before serving. Serves 4 to 6.

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