Chicken Pot Pie Soup with Buttermilk Biscuit Crumbles

Preheat oven according to package instructions and line a large baking sheet with parchment paper. Pop open tube of biscuits and break apart each biscuit into small balls- each approximately the size of a ping-pong ball.
Bake the crumbles for approximately 10 minutes, or until lightly golden and fully cooked (cooking times will vary).
Remove from the oven and set aside.
If you have a favorite home-made biscuit recipe, feel free to use that! I was feeling lazy.

In a large pot or Dutch oven melt butter over medium high heat.
Add the onion to the pot and cook for 2-3 minutes, stirring occasionally. Add the garlic, carrots, celery, parsley, salt and pepper to the pot and stir to mix. Continue to cook the vegetables for 4-5 minutes, or just until the vegetables start to soften.
Add the concentrated low sodium chicken flavor to the vegetables and stir to mix.
Slowly sprinkle the flour over the vegetables and stir everything together until completely combined. Allow vegetables to cook for 1-2 minutes before slowly pouring in the chicken broth, stirring the entire time to prevent the flour from clumping.
Reduce heat to medium and bring the soup to a simmer. Partially cover the pot with the lid and simmer for approximately 10-15 minutes.
Remove the lid and stir in the shredded chicken, frozen peas, milk and half and half.
Return soup to a simmer (do NOT boil, as this will curdle the broth).
Once heated through, serve soup and top each bowl with biscuit crumbles and fresh chopped parsley.