3 boneless skinless chicken breasts (cooked and shredded)
(I cook them all day on low in a crock pot with 10.75 ounces
cream of chicken soup, but you could just boil the chicken if you wanted to.)
1 pound fresh green beans, already snapped & cooked
1 sweet onion, chopped
8 stalks of celery, sliced
½ pound baby carrots, sliced
4 medium gold potatoes, cubed
32oz. chicken stock
2 cups of water
2 T. butter
2 T. all purpose flour
pepper to taste
10.75 ounces Cream of Chicken soup (They sell this in organic at
Whole Foods, or you could make your own from scratch…)
Cook chicken and green beans; set aside. In a stock pot, sautee
onion, celery, and carrots with 2T. of butter and 2 cups of water. When the
water begins to cook out, add chicken stock, pepper, and raw potato cubes and
boil for approximately 10 minutes until potatoes are tender. Slowly add 2T. of
flour, lightly sprinkling throughout the pot and stirring constantly (to
thicken the soup a little.) Next, add Cream of Chicken soup and stir until
combined. Stir in green beans and chicken, and allow soup to bubble for a
couple of minutes until incorporated. If it’s too thick, thin with a little
additional chicken stock…but add slowly and stir constantly; the soup should
have a thick consistency. Serve with thin biscuits on top as a garnish.
Thin Biscuits
1 cup self-rising flour
5 T. cold butter
Half & Half - about 1/3 cup
Milk – a couple of teaspoons
Additional butter for glazing
Using a pastry cutter, cut butter into flour. Add half & half a little at a time until dough leaves sides of bowl. Cover dough with a little flour and place on waxed paper. Roll out about 1/3 inch thick on floured waxed paper. Cut with cookie cutters, and place on a cookie sheet lined with parchment paper. Brush ready-to-bake biscuits lightly with milk. Bake at 350 until just slightly brown…usually about 15-20 minutes. Remove from oven. Brush lightly with additional butter, and place decoratively on top of soup bowls.
(To
make this recipe “Organic,” buy all organic ingredients.)
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