Saturday, February 13, 2010

Lemon Chicken Rice Soup & Cheese Biscuits




Last week I made some soup with chicken stock and leftover chicken from a roasted chicken. I made a huge pot and froze the leftovers to have another day when we need a quick but healthy lunch.

Here's a "rough" recipe for the Lemon Chicken Rice Soup I made.

Ingredients:
  • 10-12 cups chicken stock (or enough to fill a large soup pot)
  • 1 medium onion, chopped
  • 1-2 stalks of celery, chopped
  • 1-2 large carrots, chopped
  • 2 Tbsp butter
  • Juice of 2 lemons (approx 6 Tbsp)
  • 2 cups or so of chopped cooked chicken
  • 3/4 cups raw rice
  • 2 bay leaves
  • 1 Tbsp parsley
  • salt and pepper to taste
  • 1 raw egg (or 2 if you want thicker soup)

Directions:
In a large pot, saute onion and celery in butter. Add carrots. Add chicken stock, chicken, rice, bay leaves, parsley, salt and pepper. Bring to a boil and then reduce heat and simmer until veggies are soft and rice is cooked. Add lemon juice. Remove from heat and cool slightly. Remove about a cup of broth and set aside to cool slightly. In separate dish, beat egg well with a fork. Continue to beat the egg while slowly adding the cup of broth to the egg. Pour egg mixture back into the pot of soup (make sure soup is not boiling when you do this). Stir and serve.

I really like to serve cheese biscuits with soup. So here is one of my favourite biscuit recipes.



Cheese Biscuits

Ingredients
  • 2 cups flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter (or margarine, but I prefer butter)
  • Approx 1 cup of milk
  • 1 cup grated cheddar cheese

Directions:
Mix dry ingredients together in a large bowl. Mix in grated cheese. Cut butter with a pastry blender until mixture is small pea-sized. Add half the milk. Mix with a metal spoon and keep adding milk just until you form a soft dough. Put onto a lightly floured surface. Gently fold a few times to knead. Roll or pat out in the shape of a rectangle until about 3/4 inches thick. Cut out squares with a butter knife or cookie cutter. Bake on ungreased baking sheet at 350 F for about 12 minutes or lightly browned.















1 comment:

mother plus teacher said...

Thanks for sharing, I'll have to give these a try sometime. :)

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