Ingredients: |
Ingredients: 2 quarts chicken stock (1 quart=4 cups)
2½ pounds boneless, skinless chicken breast
-I cut up into small pieces at this point
-you could also skip this step if you have cooked chicken already
5 Tbsp butter, divided
2 Tbsp EVOO
2 large carrots, peeled & sliced into half inch disc's
1 large onion, peeled & chopped
4 ribs of celery, chopped
2 large russet potatoes, peeled & chopped
Coarse salt & pepper
1 Cup frozen peas
1/4 cup fresh flat leaf parsley (I actually use dried)
3 Tbsp fresh dill (I use the squeezable tube ones)
2 tubes any brand bake off biscuits or use my recipe for homemade
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Directions: |
Directions:1. Heat chicken stock to a boil in deep skillet or pot. Add cut up chicken breasts and poach until cooked through, approx
10-12 min's. Remove chicken and set aside
2. Heat a large pot over med heat. Add 2 Tbsp butter & 2 Tbsp EVOO. 2 turns in the pan. When butter melts into oil, add
all chopped veg's. Season with salt & pepper. Cook veg's until they begin to become tender, approx 10 min's. Do not
brown veg, just sweat a bit.
3. While veg are cooking, over a small skillet, over med heat, add 3 Tbsp butter, whisk in flour and cook a few min's to
form a roux. Remove and reserve.
4. To the veg's, add the chicken and chicken stock you cooked it in, running stock through a strainer to remove any by-
products from the poaching process. Whisk roux into completed veg and chicken mixture.
5. Simmer until veg are tender and sauce thickens, approx 20 min's
6. While chicken works, bake off biscuits from can or make homemade ones
7. When ready to serve, stir in peas, dill, and parsley. Split biscuits and place at bottom of bowl. Ladle soup over |
This recipe for Chicken and biscuit soup is from