Tuesday, December 4, 2012

chicken soup.

recipes adapted from the little red house and a cozy kitchen.

chicken and bulgar soup
2 tB. olive oil
1 small onion- diced
4 garlic cloves- minced
15-20 baby carrots- diced
10 cups chicken stock
juice of 2 small lemons
2 lbs. chicken tenderloins
1 cup bulgar
1 bay leaf
1 tsp. dried rosemary
1 tsp. dried oregano
1 tsp. dried basil
salt & pepper to taste

pan fry chicken tenderloins in a cast iron skillet. remove from pan and set aside. saute onion, carrots, and celery in a large pot with some olive oil for about 5 minutes. add garlic and saute for a few more minutes. add all other remaining ingredients and bring soup to a low boil, then reduce heat, and let simmer for an hour or so.

cheddar drop biscuits
2 cups flour
1 tB. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 stick butter- cold
1 cup sharp cheddar cheese grated
1/2 cup buttermilk- cold and shaken
1 egg
fresh ground pepper

in a medium-sized mixing bowl, add all ingredients together in the order above. drop spoonfuls of dough onto a greased baking sheet or silpat. bake on 375 until golden, about 15 minutes.

these drop biscuits are my best friend! they should be your best friend too.
 they work with any flavor and taste great with anything from this soup to breakfast egg and cheese sandwiches.
and this soup is just so hearty and delicious!
 no kidding, this is my new go-to for chicken and noodle soup.
i want this every time i am sick from now until forever.

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