Creamy and savory broth filled with lots of veggies and rotisserie chicken and topped with homemade biscuits.

Scale

1 rotisserie chicken, shredded

6 tbsp butter

1 yellow onion, diced

3 carrots, diced

2 celery sticks

1 russet potato, cubed

1 can sweet green peas

5 garlic cloves, minced

1/3 cup flour

5 cups chicken stock

1/2 cup coconut cream

2 tsp salt

1/4 tsp black pepper

1/2 tsp cayenne

1/2 tsp mustard seed powder

1/2 tbsp fresh thyme

2 1/2 cups flour

1 1/2 tbsp baking powder

1 tbsp sugar

1 tsp salt

1/2 cup cold butter, cubed

1 tbsp fresh thyme

1 cup milk

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Make Thyme Butter Biscuit dough (see recipe below).
In a dutch oven or medium size pot, add butter, yellow onion, carrots, celery and potatoes. Sauté for about 10 minutes until soft. Add garlic, cayenne, mustard powder, thyme, salt and pepper. Stir and simmer for a couple minutes
Add flour, stir and simmer for 2 minutes. Add chicken stock, coconut cream, rotisserie chicken and sweet green peas and bring to a simmer. Let it cook for 15-20 minutes.
Put biscuits in the oven to cook for 15-20 minutes while soup is simmering.
Scoop a couple labels of soup in a bowl and top with a biscuit.

Preheat oven to 425°F. Line baking sheet with parchment paper.
In a medium size bowl, whisk flour, baking powder, sugar, fresh thyme and salt together.
Add cold cubed butter and cut into the flour mixture with a pastry cutter. Make a well in the flour, pour the milk into the well and mix with a fork until combined.
Turn dough out onto a floured surface and roll out into a 1/2 inch rectangle. Fold the dough into thirds (left side over and right side over the top). Then roll out the dough again and repeat 3 more times.
Using a round biscuit cutter, cut out as many biscuits as the dough can make. (it should make about 12 biscuits).
Place the biscuits on the baking sheet, and chill in fridge while you prep the soup.