Directions
  1. In a large pot or Dutch oven over medium heat, melt butter and add onion, celery, carrots, garlic, salt and pepper to the pot and cook until the vegetables are tender about 10 minutes.
  2. Add the ham to the pot. Mix in the chicken broth and condensed cream of chicken soup slowly until fully combined and bring to a simmer.
  3. Cut biscuits into small 1-inch cubes and drop directly into the simmering pot one at a time. Reduce heat to low, cover and simmer for 15 to 20 minutes, stirring occasionally.
  4. Remove from heat, top with fresh parsley and serve.