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I love making and eating chicken broth. For one thing it’s easy to make, it’s good for me, and very economical. I always like to make a large batch and freeze it, that way anytime a recipe calls for broth I’ll have it. You don’t need a whole chicken or even chicken bones to make a broth. You can use boneless, skinless chicken breasts like I did with this recipe. Throw in a few vegetables, some canned biscuits and voila,you have  chicken and dumplings. I had a large package of boneless, skinless chicken breasts that I wanted to cook {get out of the freezer), 6 to be exact. I don’t need that much chicken for this recipe, only about 2 cups. I shredded all of it, took out two cups and bagged the rest into freezer bags by 2 cup increments. You can pull those out on a busy night for tacos or a stir fry.

You’ll need:
6 boneless skinless chicken breasts
1 carrots cut into small pieces
1 stalk celery cut into small pieces
1 small onion cut into small pieces
2 cloves garlic cut into small pieces
1 whole bay leaf
1 small can buttermilk biscuits

Put the chicken breasts in a large pot and cover with water.
Add carrots, celery, onion, garlic and bay leaf.
Heat to boiling. Turn heat down to simmer.
Simmer for 1 – 1/2 hours.

Remove the chicken to cool.
Tear into bite size pieces.

Measure chicken and put into freezer bags. I put 2 cups of chicken in each of my bags. You can adjust to your family’s needs.

Put about 2 cups of the chicken back into the broth.
Heat to boiling.
Open the biscuits and cut each biscuit into 6 pieces.

Slowly add the biscuits to boiling water.

Lower heat and simmer for 10 minutes.

Serve and enjoy.

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