In a large pot over medium-high heat, combine the chicken, onion, celery, carrots, garlic, rosemary, bay leaves, seasonings, and 1 c. chicken broth with enough water to cover, and boil for about 35 minutes.
Reduce heat to medium, and add the cans of soup and the frozen veggies. Combine well.
Rip each biscuit into about 6 pieces and add to the pot.
Simmer about 10 minutes, or until the dough is cooked through. Remove rosemary stem and bay leaves. Say Grace and enjoy!
NOTE: If the soup is too thick, add more chicken broth one cup at a time.
NOTE: To reheat, add chicken broth to thin out the leftovers.