Many years ago my Mom introduced me to these amazing cheese biscuits and every now and then I get a craving for the warm huggable inside of these delicious biscuits. What better way to eat them is on the side of a heart warming chicken noodle soup.
This soup is super simple and can be thrown together last minute. A perfect switch is to use turkey meat and broth instead of the chicken. The use of fresh herbs is always the better option but dried parsley works as well. Enjoy it anytime of the year but it is such a life saver during the winter and when I have a cold, the soup hugs my insides and makes me feel like my mom is here taking care of me.
3 1/2 Cups of All Purpose Flour
6 Teaspoons of Baking Powder
1 1/2 Teaspoons of Salt
4 Tablespoons of Butter
2 Cups of Greek Yogurt or Sour Cream
1/3 Cup of Milk
2 Cups of Sharp Cheddar Shredded Cheese
Preheat oven to 400F
Combine the flour, baking powder, and salt together in a large bowl. Add the butter and use a pastry blender or a fork to mix in the butter so that it is well blended. You want some chunks of butter but very small chunks.
Shred cheese and add to dry mixture. Pour in Greek yogurt or sour cream and milk. Mix together with a fork until combined.
Dump dough on a floured surface and lightly knead it about 6 times so that it comes together. Flatten the dough to about 1 inch thick, then use a medium sized round cookie cutter and cut out as many biscuits as the dough will let you. Sometimes I like them bigger and thicker so I use a bigger cutter and I don't roll it out as thin.
Place biscuits on a lined cookie sheet lined with parchment paper or a silpat, then bake for 12 to 14 minutes until they are lightly brown on the top.
Lather in butter and enjoy!
*Note: I like to make smaller ones about once a month and freeze them so that we can use them for breakfast sandwiches or if we need bread for a side dish.
Easy Yummy Chicken Noodle Soup:
3 Large Carrots
3 Stalks of Celery
2 Boneless Skinless Chicken Breasts
1/2 Cup of Fresh Parsley (Without the stems)
1 Cup of Any Dry Noodle Pasta
8 Cups of Water
5 Tablespoons of Chicken Bouillon
Dash of Ground pepper
Salt To Taste
Prep the veggies by peeling and dicing the carrots and dicing the celery to 1/4 inch thick. Set aside.
Preheat oven to 375F. Place chicken breasts in a Pyrex baking dish and sprinkle with salt and pepper. Bake until cooked.
In a large pot bring water to a bowl and whisk in chicken bouillon and pepper. Taste and if it needs more bouillon or salt and pepper add to your liking. Add veggies and turn it down to a simmer. About 15 minutes later add the noodles.
When the chicken is cooked dice it up and then add it to the rest of the soup. Finish by adding the fresh parsley and then cook for another 5 minutes.
Serve right off the burner but be careful it will be hot.
*Note: I add whatever noodle I have in the house. Sometimes it's egg noodles, sometimes it's rotini and sometimes it's little spirals. That's the best part of this soup is you can play with it as you wish. Try adding other veggies or fresh herbs!
You can also switch out the bouillon for actual chicken stock, which I do when I have cooked a chicken or turkey and made my own stock.
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