Kick*ss Cheddar Biscuits and Chicken Noodle Soup

Now that we’re finally moved into the new house I’m again stretching my cooking muscles. As the weather is changing I decided to try my hand at a quick chicken noodle soup and biscuits.

Enjoy!

IMG_7484.JPG
Chicken Noodle Soup
Curtesy of
Rachel Ray

Ingredients:

• (2) tablespoons extra-virgin olive oil (enough to cover the bottom of the pan)
• (2) medium carrots (I used baby carrots and cut them into bite sized pieces)
• (1) medium onion, chopped (I had a vidalia onion in house, but you can use anything you prefer)
• (2) ribs celery, chopped
• (2) bay leaves, fresh or dried
• Salt and pepper
• (6) cups low sodium chicken stock
• (1) pound chicken breast tenders, diced
• (1/2) pound wide egg noodles (I used about half the bag, you can use more or less)
• A handful fresh parsley, chopped
• A handful fresh dill, chopped

Directions:

Place a large pot over moderate heat and add extra-virgin olive oil. I recommend you add the veggies in the order they are listed to the pot as you chop them up.

Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken about 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.

Stir in parsley and dill, remove bay leaves and serve.

This is an ingredient heavy soup so I ended up adding about 2 cups of water to increase the broth. Just remember to season to taste before serving.

Enjoy!

Cheese – Garlic Biscuits
Curtesy of Betty Crocker

Ingredients:

• (2) cups Original Bisquick™ mix
• (2/3) cup milk
• (1/2) cup shredded Cheddar cheese
• (2) tablespoons butter
• (1/8) teaspoon garlic powder

Directions:

Heat oven to 450ºF.

Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough spoonfuls onto ungreased cookie sheet (you can get 7-9 biscuits). I used an un-greased nonstick cookie sheet, but I recommend greasing your cookie sheet for easier removal.

Bake for 8 to 10 minutes or until golden brown.

While your biscuits are in the oven melt the butter in the microwave. After it’s liquified stir together butter and garlic powder; brush over warm biscuits.

* I think the next time I make these I might add chopped chives to add a different layer or flavor.

Enjoy!

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