3 tablespoons olive oil seasoning to taste
1 large onion, chopped 5-6 stalks fresh rosemary
2-3 large garlic cloves, chopped 3cups chicken broth
2-3 celery stalks, chopped 2 cups water
½ lb. baby carrots, chopped 1 can cream of chicken soup
3-5 lbs. chicken thighs, legs, and breast pieces 1 canister buttermilk biscuits

In a heavy dutch oven, sauté the onion, garlic, celery and carrots for 5-7 minutes. Add the chicken pieces and season to taste. Brown chicken , turning til all pieces are golden brown. Tie stalks of rosemary together with kitchen string; add to chicken along with broth and water. Cook for 45 minutes or until chicken is cooked; remove from heat and cool slightly. Preheat oven to 350 degrees. Remove chicken pieces and rosemary; discard the rosemary and debone the chicken. Return deboned chicken to liquid and add the soup. Cut biscuits in half and arrange on top of chicken; place in preheated oven for 30 minutes or until biscuits are golden brown.

**This works well with cooked chicken, too, if you have leftovers.