Chicken Soup with Drop Biscuits Servings: 4-6
3 ½-4 cups chicken broth
Generous dash of pepper
1 medium carrot, sliced
1 stalk celery, sliced
½ cup uncooked medium egg noodles
2 cup cubed, cooked chicken
2 tsp. fresh parsley, chopped
Drop biscuits (recipe below)
- Heat broth, black pepper, carrot and celery in 2-quart saucepan over medium-high heat to a boil. Simmer until carrots are fork tender.
- Stir noodles and chicken into saucepan with broth mixture. Reduce heat to medium. Cook 10 minutes or until noodles are tender, stirring often.
- Ladle soup into serving bowls and top with biscuit. Serve immediately.
2 cups all-purpose flour, leveled
½ cup (1 stick) cold unsalted butter, cut into small pieces
1 Tbsp. baking powder
1 tsp. Kosher salt
1 cup whole milk
Heat oven to 400° F.
In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.
Drop 6-8 large mounds of the dough onto a baking sheet. Bake until golden, 18 to 20 minutes or until golden.