It is snowing here in Ohio tonight. I think we have at least an inch of snow on the ground already. That beats all the rain we have had for the last few days. I heard we have set a record for rain in the month of November, we have had 8 inches of rain as of this morning. That being said it is getting to be soup time around my house. I love soup and biscuits on a cold snowy (or rainy) night. This soup was really good. It was creamy and had a strong chicken broth flavor. Probably because of using 8 chicken bouillon cubes. Bouillon cubes have great flavor. I also like to use a chicken base paste that is sold in the same isle with the bouillon cubes, that stuff is amazing. Anytime I need chicken broth I just use a teaspoon of paste for every 8oz of water. It makes great chicken noodles too. I also use the beef flavored paste and put it in my water when I put a roast in the crock pot...then just take out the beef broth put it on the stove to boil then add flour and water to make gravy.
I think next time I will saute some onions, celery and carrots and add to this soup for a little more flavor.
Now for these amazing Cheddar Bay Biscuits. These taste just like the biscuits you get at Red Lobster. I can eat several of them myself. They are best warm right out of the oven. The texture is really soft with a cheddar garlic flavor with a sprinkle of sea salt on top...oh melt in your mouth good!
Chicken Rice Soup
adapted from The Pioneer Women
2 C cooked rice
3 cooked boneless chicken breast, chopped
8 chicken flavored bouillon cubes
2 quarts plus 1 C water
1 tsp onion powder
4 Tbls flour
yellow food coloring
Cook up the rice. Cook up the chicken and chop. In a large soup pan bring 2 quarts of water and the bouillon cubes to a boil. To the cup of water add the flour and stir to dissolve. After broth is boiling add the flour mixture, this will slightly thicken the soup base. Add a few drops of yellow food color if desired, this will just make your soup a pretty yellow color. Add the onion powder, rice and chicken to the base. Cook until the rice and chicken are hot. We serve ours with a of crushed saltine crackers.
Cheddar Bay Biscuits
adapted from: The Girl who ate everything
Biscuits:
2 1/2 cups flour
1 T baking powder
2 t sugar
1/2 t cream of tarter
1/4 t salt
4 T cold butter
1 cup cheddar cheese, shredded
3/4 cup milk
1/4 tsp garlic powder
Butter Glaze:
3 Tbsp butter
1/2 t garlic powder
3/4 t dried parsley flakes
Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.
Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 13-15 minutes in preheated oven until the tops of the biscuits begin to turn light brown.
While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little sea salt on the freshly coated biscuits. Makes one dozen.
