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
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
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.
Combine first 6 ingredients in a medium bowl using a pastry cutter to cut in the butter. Don't worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don't over mix.
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.