2 tablespoons butter
2 cloves garlic, minced
3 cups cooked and shredded chicken
8 oz evaporated milk
1 (10.5 oz) can of cream of chicken
40 oz chicken broth
salt and freshly cracked black pepper, to taste
2 (16.3 oz) cans buttermilk biscuits
1/4 cup all purpose flour, optional
In a large heavy bottomed pot, melt butter over medium-high heat. Add garlic. Cook, stirring often until tender, about 6-8 minutes.
Add the shredded cooked chicken, chicken broth, evaporated milk,
and bring to a simmer. Season soup to taste with salt and pepper.
Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour.
Add them to the pot and cook for about 8-9 minutes. Test one of the biscuits to ensure they have cooked through and are not raw in the middle. Once the biscuits are cooked through, serve immediately!