Chicken Soup and Biscuits

 We lovingly named this dish Biscuit Thing when my mom first made it years ago. I guess we are not very creative. I thought for the blog I should be a bit more descriptive.  I love to make this on these cold fall days. It is as comforting as Chicken Noodle Soup but it’s more like Chicken Pot Pie.

Biscuits 

(adapted from Better Homes and Gardens)

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup milk

Mix flour, baking powder, and salt in large bowl. Cut in shortening unto crumbly. Stir in milk until just blended. Roll dough and cut biscuits. Try to handle as little as possible to insure fluffy biscuits.

Chicken Soup  

4 cups chicken broth
2 carrots, peeled and sliced
1 medium onion, chopped
2 stalks celery, diced
2 cups cooked chicken, cubed
1/3 cup butter
1/2 cup flour
1 1/2 cup milk

In a large pot bring broth to a boil. Add carrots, onion and celery and simmer until carrots are tender, about 10 – 12 minutes. In another sauce pan melt butter,blend in flour, and cook and stir for one minute over medium heat. Add milk all at once. Cook and stir until sauce has thickened. Blend white sauce into broth and add chicken. Pour into a large casserole, top with baking powder biscuits. Bake casserole at 375 degrees for 12 – 16 minutes or until the biscuits are done. The biscuits should be lightly browned. Remove from oven and let stand for 10 minutes. Serves 6 – 8.