1. Melt the butter in a large heavy pot over medium heat.
2. Add the celery, onions and carrots, and sauté for 8 minutes, or until softened.
3. Add the chicken and brown for 10 minutes, or until the chicken juices run clear.
4. Season with salt and pepper.
5. Add the broth to a soup pot and bring to a boil.
6. Pour the broth into the pot with the chicken mixture and return to a boil.
7. Reduce the heat and simmer.
8. Combine the cornstarch and water enough to form a gravy consistency.
9. Add the cornstarch mixture to the pot with the chicken.
10. Add the peas and parsley and stir well.
11. Add the cream and cheese, stirring constantly until the cheese is melted.
12. Prepare the biscuits according to the directions on the package.
13. Serve the soup poured over a crumbled biscuit. |
