Heart Warming Soup and Cheese Biscuits

Welcome back Kim with another mouthwatering recipe for an easy fall meal! I think I will get my kids to make the biscuits. It would also be great in a school or work lunch. Delicious!

Heart Warming Soup and Cheese Biscuits with Kim Copithorne

It’ that time of year again! No not fall, but cold and flu season. Yup my sweet kids have colds and I can feel it coming on too. That is why chicken noodle soup and cheese biscuits just hit the spot. It’s also a super easy recipe for a weekday even  if everyone is busy and off in different directions. At least you can sit down for a yummy family meal. The cheese biscuits are my Mom’s amazing recipe and the soup is just one that I put together a few years ago.

Cheese Biscuits

Ingredients:

3 1/2 Cups of All Purpose Flour
6 Teaspoons of Baking Powder
1 1/2 Teaspoons of Salt
4 Tablespoons of Butter
2 Cups of Greek Yogurt or Sour Cream
1/3 Cup of Milk
2 Cups of Sharp Cheddar Shredded Cheese

Directions:

Preheat oven to 400F
Combine the flour, baking powder, and salt together in a large bowl.
Add the butter and use a pastry blender or a fork to mix in the butter so that it is well blended.
You want some chunks of butter but very small chunks.
Shred cheese and add to dry mixture.
Pour in Greek yogurt or sour cream and milk.
Mix together with a fork until combined.
Dump dough on a floured surface and knead it about 6 times.
Flatten the dough to about 1 inch thick, then use a medium sized round cookie cutter and cut out as many biscuits as the dough will let you.
Sometimes I like them bigger and thicker so I use a bigger cutter and I don’t roll it out as thin.

Place biscuits on a lined cookie sheet lined with parchment paper or a silpat, then bake for 12 to 14 minutes until they are light brown on the top.

Lather in butter and enjoy!

*Note: I like to make smaller ones about once a month and freeze them so that we can use them for breakfast sandwiches or if we need bread for a side dish.

Easy Yummy Chicken Noodle Soup

Ingredients:

3 Large Carrots
3 Stalks of Celery
2 Boneless Skinless Chicken Breasts
1/2 Cup of Fresh Parsley (Without the stems)
1 Cup of Any Dry Noodle Pasta
8 Cups of Water
5 Tablespoons of Chicken Bouillon
Dash of Ground pepper
Salt To Taste

Directions:

Prep veggies by peeling and dicing the carrots and dicing the celery to 1/4 inch thick. Set aside.
Preheat oven to 375F. Place chicken breasts in a Pyrex baking dish and sprinkle with salt and pepper.  Bake until cooked.
In a large pot bring water to a bowl and whisk in chicken bouillon and pepper. Taste and if it needs more bouillon or salt and pepper add to your liking.
Add veggies and turn it down to a simmer.
About 15 minutes later add the noodles.
When the chicken is cooked dice it up and then add it to the rest of the soup.
Finish by adding the fresh parsley and then cook for another 5 minutes.
Serve right off the burner but be careful it will be hot.

*Note: I add whatever noodle I have in the house. Sometimes it’s egg noodles, sometimes it’s rotini and sometimes it’s little spirals. That’s the best part of this soup is you can play with it as you wish. Try adding other veggies or fresh herbs!

Thanks Kim! And Kim’s Mom 😉