Our
days this week have been cooler and cloudy and perfect for winter soup-type
recipes. I made a batch of Chicken and
Dumplings and when I served them I couldn’t help but remember when I got this
recipe. I was at a pot luck and everyone
was eagerly waiting for Carol to arrive with her Chicken Soup. I thought it odd that anyone would bring soup
to a pot luck, but once I lined up with the others to taste it, I saw that
Carol had a winner here. I’ve been
making it for years and realize that sometimes the simplest recipes are the
tastiest. This one is simple! Here’s how she told me to make it.
Boil
any kind of chicken in a pan for 20 minutes.
Save
broth, remove chicken and cool.
Remove
meat off the bones.
Place
meat back into broth adding water, if needed.
Season
with salt, pepper and poultry season plus 4 cubes of chicken bouillon.
Bring
to a boil.
Add
some noodles, optional.
Lastly,
add some refrigerated biscuits to the top of the soup mixture.
(I
didn’t have a can of them today; I made up a quick batch of dumplings using a
baking mix.)
Simmer. Cover.
Cook 10 minutes.
Season
with salt and pepper.
Comments