biscuit drop soup! the first of my ‘soups that are basically salads’ series 🍲🤍 hope you enjoy
ingredients
2 tbsp olive oil
2 tbsp minced garlic
1 cup diced carrots
1 cup diced yellow onion
1 cup diced red bell pepper
1 cup broccoli florets
2 tbsp fresh thyme
1 cup chopped chicken
4 cups low sodium vegetable broth
4 tbsp butter
1 1/3 cup AP flour
2 1/2 cups 2% milk
1/4 cup heavy cream
2 tbsp fresh thyme
2 tsp baking powder
1 tsp sugar
1/2 tsp salt
1 tbsp butter
recipe (makes 6 servings)
1. add 2 tbsp olive oil and minced garlic to a large pot over medium heat, along with carrots, yellow onion, and red bell pepper
2. saute for 5 mins and then add broccoli florets, fresh thyme, and cook for another 5 mins
3. add chopped chicken and vegetable broth, cover and let simmer while making the biscuits
4. in a medium mixing bowl, stir together 1 cup AP flour, baking powder, sugar, and salt
5. add butter and cut it in the dough so mixture is cohesive but crumbly
6. form the dough and make the biscuits into 12-14 1”x1” round balls, cover and set aside
7. in a small saucepan, melt the butter over medium heat, stirring consistently
8. stir in 1/3 cup AP flour and whisk until smooth
9. once the mixture starts to thicken, add heavy cream and whisk, then remove from heat
10. pour the mixture into the soup to add creaminess, and stir
11. bring the soup to a boil and add the biscuits, cook uncovered for 12-15 mins
12. serve a portion of soup with 2 biscuits, and enjoy!
