I know April isn't really "soup" month...but at least here in New Mexico we're had our share of colder days. And by colder I mean high 50s or low 60s. But its not the weather itself that makes is cold, it's this darned wind! It's brutal! And maybe you haven't thought of this, because I know I hadn't, but a windstorm in a desert setting means that sand is always in your hair, ears, eyes, and mouth.
I've been thinking of a chicken pot pie soup for weeks now, but I couldn't imagine making a soup and topping it with a pie crust. It seemed so boring. So maybe this soup is more like chicken with biscuits or whatever, but to me it's very similar to the filling of chicken pot pie soup. Call it what you want, it's delish. And start to finish, including the biscuits, took me less than 45 minutes.
I threw my chicken breasts in the crock pot in the morning with some water and a lemon that had been cut in half. The chicken had an ever-so-slight lemon flavor. It also made it super easy to shred. I also ate my biscuit inside my soup. I'm usually against anything that makes my bread soggy (except bread pudding...mmmmmm....bread pudding) but the garlicky cheesy rolls tasted so good with the soup.
by Girls in Aprons
For the soup:
1 Tbsp oil
1 onion, chopped
1 stalk celery, sliced thin
2 cloves garlic
1/4 cup butter
1/4 cup flour
2 (15 oz) cans chicken broth or chicken stock
2 cups milk
2 chicken breasts (about 1 lb or so), cooked and shredded
2 tsp fresh or 1 tsp dry thyme leaves
1 12-oz bag frozen mixed vegetables
1 cup shredded cheddar cheese
Salt and pepper to taste
Heat oil in a large soup pot over medium heat. Add onion and celery and sauté until onion is translucent, 5-7 minutes. Add garlic and sauté for 1 more minute. Add butter to pot and let melt. Immediately add flour and whisk until butter and flour are combined. Continue stirring, using a whisk, for 2 minutes. Slowly add the chicken broth and milk, whisking continuously. Let simmer for 10 minutes, whisking often to keep milk from scalding on the bottom of the pan. Add thyme and frozen mixed vegetables. Continue cooking until vegetables are warmed, about 3 minutes. Whisk in shredded cheese until melted. Add salt and pepper to taste. Serve hot in a bowl and top with a warm biscuit (or two, or three).
For the biscuits:
2 cups all-purpose flour
2 Tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tsp garlic powder
1/2 cup grated Parmesan cheese
1/2 cup shortening (I used butter-flavored Crisco and highly recommend it)
2/3 cup plus 2 Tbsp milk
In a bowl, combine the first four ingredients. Cut in shortening until the mixture resembles coarse crumbs. In a bowl, whisk milk and egg. Stir into crumb mixture just until moistened. Drop by heaping spoonfuls 2 inches apart onto an ungreased baking sheet (I roll mine into about golf-ball sized balls, they make about 12 rolls). Bake at 425 degrees for 10-12 minutes or until golden brown. Serve on top of soup.
Biscuit recipe adapted from allrecipes.com