ALL THINGS FRUGAL, Home of The Pennypincher Ezine and Tightwad Tidbits Daily


Frugal Articles




































Category:  Recipes

 Related Links:  | Recipes |  Cakes & Pies | Cookies | Crockpot | Favorites | Fruit & Punch |
| Grains | Holidays| Meat | Pasta | Quick | Salads and VegetablesWinter | Summer |

Roasted Chicken Soup with Cheddar Garlic Biscuits

By Monica Resinger

This is an untraditional, but quick and very delicious way to make chicken soup. My family loves it.

Roasted Chicken Soup

1 lb. Boneless Skinless Chicken Breast
4 Carrots, Cut Into 1/2-Inch Slices
2 Celery Stalks, Cut Into 1/2-Inch Slices
Cooking Oil
Seasoning Salt
Chicken Bouillon Cubes
Onion Powder
1 garlic clove, minced
Salt and Pepper

Place the chicken breast on a baking pan along with the carrots and celery. Sprinkle with seasoning salt (amount is up to you) and drizzle with a little oil, then mix all together with a large spoon, spatula or your hands. Roast in a 375*F oven for 30-35 minutes or until chicken is done and carrots and celery are tender. While chicken mixture is roasting, fill a dutch oven about 1/3 of the way with water and add enough chicken bouillon cubes to give it good flavor. Also add the onion powder, garlic and salt and pepper. When chicken mixture is done, add it to the water/bouillon mixture and heat on medium-high until heated through. Serves 4

Cheddar Garlic Biscuits

2 Cups All-Purpose Flour
1 tsp. Salt
2 tsp. Baking Powder
1 Garlic Clove, Minced
1/2 C Butter (no substitutes)
1/2 C. Cheddar Cheese
2/3 C. Milk

Mix the flour, salt, baking powder and garlic in a large bowl. Cut 5 1/2 Tbsp. of the butter in chunks and add it to the flour mixture and cut it in with a pastry cutter or fork until the mixture has relatively small pieces of butter throughout. Add the cheese and mix, then the milk and mix only until combined (over-working the mixture will lead to tough biscuits). If mixture is sticky, add a little flour. Shape into biscuits a couple inches wide and an inch or so tall with your hands and place on the baking sheet that you roasted the chicken & vegetables on (don't clean it... the drippings add flavor to the biscuits). Bake in a 425*F oven for about 12 minutes until bottoms are golden brown. Melt the remaining 2 1/2 Tbsp. butter and drizzle over the biscuits. Makes 9-12 biscuits.

For more chicken recipes, check out the 'Down Home Chicken Recipes' E-book:

Monica is the founder Homemaker's Journal E-publications, the growing home of many fun and informative home and garden e-books, tip sheets, articles and more!
Get a FREE Slowcooker Recipe E-book when you subscribe to Monica's FREE e-zine for homemakers! To subscribe and receive instructions for picking up your FREE e-book, just send a blank e-mail to:


What other people are reading:

Turn Plain Old Gloves into Texting Gloves

Teaching Kids How To Manage Their Money

Frugal Resolutions for the New Year

4 Ice Cold Things for Kids To Do This Summer

6 Ways to Reuse Old Towels


| Back to Top |

Category:  Recipes

Related Links:  | Recipes |  Cakes & Pies | Cookies | Crockpot | Favorites | Fruit & Punch |
| Grains | Holidays| Meat | Pasta | Quick | Salads and VegetablesWinter | Summer |

| Home |     Contact Info             Zero Tolerance for Spam      Privacy Policy