Tuesday, May 24, 2011

Corn and Chicken Soup with Garlic-Cheese Biscuits

I was sick for two weeks.... and while this soup did not help me get better, it was soothing. :) A new, simple twist on chicken noodle soup.

1 (16oz) bag frozen corn, thawed
8 cups low-sodium chicken broth
1 T. unsalted butter
1 onion, chopped (I left it out for my anti-onion friends)
1 celery rib, sliced thin
Salt and Pepper
2 boneless, skinless chicken breasts, cut into 1/2-inch chunks
3 cups egg noodles


Combine 2 cups of corn and 2 cups broth in blender and puree until smooth.  Melt the butter in Dutch oven over medium-high heat.  Cook onion, celery, remaining corn, and 1/2 teaspoon salt until softened, 5 to 7 minutes.

Stir in remaining broth, chicken, noodles, and pureed corn mixture.  Bring to a boil, then reduce heat to medium and simmer until noodles are tender and chicken is cooked through, 6 to 8 minutes.  Season with salt and pepper.

Believe it or not, this recipe came off the back of the flour bag! Yum!

2 1/2 c. self-rising flour
2 tsp. sugar
1/2 c. butter
1 c. buttermilk
3/4 c. cheddar cheese
2 T. butter, melted
1/8 tsp. garlic powder


Heat oven to 450 degrees.  Stir together flour and sugar.  Use a pastry blender to cut in 1/2 c. butter until mixture is crumble.  Stir in buttermilk and cheese until dough comes together.  Drop by large spoonfuls onto a cookie sheet and back 10-12 minutes.  After baking, brush with mixture of butter and garlic powder.