• Prepare store-bought biscuits to package directions.
• Heat 4 tablespoons butter in a large Dutch oven over medium-high heat until melted (or heat the olive oil until it is shimmering).  Add 1 diced onion, 1 cup diced carrots, and 1 cup diced celery.  Season with a big pinch of salt and pepper and saute for 5-7 minutes, stirring frequently, until the onion is soft and translucent.  Add in 3 cloves garlic and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
• Sprinkle in 1/3 cup flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally.  Gradually add in 4 cups chicken stock and 2 cups milk, stirring frequently.  Stir in 3 cups shredded chicken and the 1 lb. diced potatoes.
• Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan.  Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
• Finally, stir in 1 cup peas and juice for ½ lemon juice. Taste the soup and season with additional salt and pepper, as needed.
• Serve immediately, with warm biscuits on the side.

SERVING SUGGESTIONS

• Serve with warm biscuits.

SWAP SUGGESTIONS

• Protein: Swap shredded chicken for shredded turkey.
• Vegetarian: Remove chicken from the recipe and swap chicken broth for vegetable broth.

WEEKEND PREP / MAKE AHEAD

• Chop onions, garlic, and carrots and store in an airtight container in the refrigerator for up to 4 days.
• Shred rotisserie chicken and store in an airtight container for up to 3 days.