Vegetable Soup with Cheesy Biscuits
START TO FINISH 35 minutes
SERVES 4
See Also: Eggplant Panzanella Recipe
Ingredients:
- 1 cup biscuit mix
- 1⁄4 cup shredded cheddar cheese (1 oz.)
- 1 cup sliced green onions
- 1 32-oz. carton reduced-sodium chicken broth
- 2 ears fresh sweet corn, husks and silks removed
- 1 cup sliced zucchini
- 1 cup chopped cooked chicken Few dashes hot pepper sauce
Directions:
- 1. Preheat oven to 375°F. In a bowl combine the biscuit mix, cheese, 1⁄4 cup of the green onions, and 1⁄3 cup of the broth until combined. Drop dough into four mounds on an ungreased baking sheet. Bake about 15 minutes or until golden brown.
- 2. Meanwhile, pour remaining broth into a large saucepan. Cut kernels from corn cobs; add kernels and cobs to broth. Add remaining green onions, zucchini, and chicken. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender. Remove and discard cobs. Season with hot pepper sauce. Serve with biscuits.
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