Soup Sunday: Homemade Chicken and Noodles and Biscuits. Today marks my first time EVER making biscuits from scratch and I have to admit, I was a little leery, but they turned out great!
Recipes Below. Enjoy!
Chicken Noodle Soup
- 8 cups chicken stock
- 1 medium onion
- 2 tsp. minced garlic
- 1 Bag Baby Carrots (cut to preferred size or leave whole)
- 4 ribs celery (cut to preferred size)
- 2 Tbsp. extra-virgin olive oil
- 2 tsp. Dried Parsley
- 1/2 tsp. Dried Basil
- 1Tbsp. Butter
- Rotisserie Chicken (quick method) or 3 chicken breasts (extended method)
- 16 oz. Frozen Egg Noodles
- Sea salt and ground black pepper to taste
Quick Method Prep:
Cut carrots, celery and onions to desired size.
Sunglasses. Saving eyes from deadly onion vapors since 2013.
In a large pot over medium heat add olive oil, chopped onion, garlic, carrots, celery, basil and parsley and cook till the veggies soften. Roughly 10 minutes.
While veggies are cooking, shred rotisserie chicken. Discard any skin and fat.
Once the veggies are softened add the chicken stock, bring to a boil and add chicken and frozen noodles.
Allow to cook over medium-low heat for 30 minutes to allow flavors to meld. Season with salt and pepper according to taste.
** For the extended method, throw everything into a pot (except noodles) to cook on medium-high for several hours. Shred chicken after cooked through, add back to pot, add noodles and cook for an additional 30 minutes to allow noodles to soften and soak up the multiple flavors.
- 2 Cups Flour
- 4 tsp Baking Powder
- 2 1/2 Tbsp. Sugar
- 1 tsp Salt
- 1/4 tsp Garlic Salt
- 1/3 Cup Salted Butter
- 3/4 Cup Milk