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Chicken Soup with Drop Biscuits

 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)


  1. Heat broth, black pepper, carrot and celery in 2-quart saucepan over medium-high heat to a boil. Simmer until carrots are fork tender.
  2. Stir noodles and chicken into saucepan with broth mixture. Reduce heat to medium. Cook 10 minutes or until noodles are tender, stirring often.
  3. Ladle soup into serving bowls and top with biscuit. Serve immediately.


Drop Biscuits


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.