Directions: |
Directions: DIRECTIONS
Soup
in a pot ,add chicken,onion, garlic, carrots (the ones cut in half) ,celery ( the ones cut in half),thyme, rosemary, water and 1/2 tablespoon salt. Bring to a boil then allow to simmer for 1 hour.
Remove chicken from pot and shred meat . Set aside and discard bone and skin . Strain broth through a fine mesh and discard vegetables and herbs then skim oil . Return broth to pot , and add in diced carrots and diced celery . Cook for 20 minutes on medium heat or until veggies are tender .
In a separate pot , make a roux by melting butter on mediom low heat and adding in flour . Mix flour well into the butter and continuously stir for 4 minutes . Be sure to keep it moving so it doesn't burn .
Add roux into broth with vegetables . Be sure to fully incorporate into liquid and dissolve clumps , if any. With the heat still on medium high , add cream and shredded chicken . Allow to simmer for another 20 minutes on medium heat as the broth begins to thicken .
Pour soup into large baking dish .
Biscuits
In a bowl mix flour , baking powder , and salt Work in butter with your fingers until fully incorporated and flour is somewhat crumby .
Add in cream , cheese,and parsley . Mix well until cream pulls evrything together to form a sticky dough . Don't over mix .
Using your hands , shape pieces of dough about the size of a lemon. Gently place on top of soup ,spacing them about 1 1/2 inch apart .
Bake in oven at 400 degree F for 30 - 45 minutes
Seve and be happy . Be very happy . |
This recipe for Chicken & Biscuit Casserole is from