{"id":558,"date":"2019-02-16T18:17:24","date_gmt":"2019-02-16T23:17:24","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=558"},"modified":"2023-12-07T13:35:27","modified_gmt":"2023-12-07T18:35:27","slug":"chicken-vegetable-soup-cheesy-garlic-biscuits","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=558","title":{"rendered":"Chicken Vegetable Soup & Cheesy Garlic Biscuits"},"content":{"rendered":"
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Perfect for a cool (or cold) evening’s dinner. Fresh vegetables, dark meat chicken, stock, and Cheesy Garlic Biscuits (instead of crackers) make this a satisfying meal for any member of your family!<\/figcaption><\/figure>\n<\/div>\n\n\n

Chicken\nVegetable Soup<\/em><\/strong><\/em><\/p>\n\n\n\n

2 quarts chicken stock
4 boneless, skinless chicken thighs
2 large carrots, cut into coins
3 ribs of celery, cut into 1\/4 inch pieces
2 medium onions, diced
2 cloves garlic, minced
2 medium potatoes, peeled, diced
2 tbsp olive oil
2 tbsp Italian seasoning
salt and pepper to taste<\/p>\n\n\n\n

In a 350F oven, roast off chicken thighs. Remove and allow to cool, then cut into bite size pieces. <\/p>\n\n\n\n

In a soup pot, heat olive oil until just smoking. Add onions and garlic, and toss to coat. Cook 2 minutes, then add celery and carrot. Stirring occasionally, cook for 4 additional minutes. Add potatoes, Italian seasoning, and stock. Bring to the simmer and add chicken. Allow to cook for 20-25 minutes, stirring occasionally.<\/p>\n\n\n\n

Serves: 8.                         <\/p>\n\n\n\n

Cheesy\nGarlic Biscuits<\/em><\/strong><\/em><\/p>\n\n\n\n

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup skim milk
1\/3 cup mayonnaise
1 tbsp sugar
1 cup Mozzarella\/Cheddar\/Monterey Jack cheese blend, shredded
1 tsp garlic powder
3 tbsp melted butter<\/p>\n\n\n\n

Preheat oven to 450F.<\/p>\n\n\n\n

In a mixing bowl, place flour, baking soda, and salt. Stir to combine. Add milk, mayonnaise, sugar, and beat on high speed until batter is smooth. It should not be pourable thin , it should be spoonable. Using a rubber spatula, fold in 3\/4 cup cheese shreds.<\/p>\n\n\n\n

Lightly grease 12\nmuffin tins (you may also use the liners if desired, or a silicon muffin pan).\nSpoon enough batter to fill each tin no more than 1\/2 way (they WILL expand as\nthey bake). <\/p>\n\n\n\n

In a small bowl,\ncombine melted butter and garlic powder. Using a brush, lightly paint the top\nof each biscuit with mixture. Then, using the reserved cheese, sprinkle the top\nof each biscuit.<\/p>\n\n\n\n

Place on rack in the\nmiddle of the oven and bake for 15-18 minutes, or until golden brown. Allow to\ncool slightly on a wire rack before removing from pan. Serve warm with soups,\nroasts, stews, or broiled meats.<\/p>\n\n\n\n

Makes 12 biscuits.<\/p>\n

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Chicken Vegetable Soup 2 quarts chicken stock4 boneless, skinless chicken thighs2 large carrots, cut into coins3 ribs of celery, cut into 1\/4 inch pieces2 medium onions, diced2 cloves garlic, minced2 medium potatoes, peeled, diced2 tbsp olive oil2 tbsp Italian seasoningsalt and pepper to taste In a 350F oven, roast off … Continue reading Chicken Vegetable Soup & Cheesy Garlic Biscuits<\/span> →<\/span><\/a><\/p>\n

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