Roasted Chicken Soup with
Cheddar Garlic Biscuits
By Monica Resinger
1 lb. Boneless Skinless Chicken Breast
This is an untraditional, but quick and very delicious way to make chicken soup.
My family loves it.
Roasted Chicken Soup
4 Carrots, Cut Into 1/2-Inch Slices
2 Celery Stalks, Cut Into 1/2-Inch Slices
Chicken Bouillon Cubes
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
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
For more chicken recipes, check out the 'Down Home Chicken Recipes' E-book:
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