Dear Publishers,

Please feel free to publish the following article (in its entirety) in your 
publications as long as the bio at the end of the article is included and the 
link is made active at websites and if possible, in newsletters.  Please do not 
make changes without permission.  A courtesy copy of the publication this 
article is included in would be appreciated; my e-mail is [EMAIL PROTECTED]

Roasted Chicken Soup with Cheddar Garlic Biscuits

This is an untraditional, but quick and very delicious way to make chicken 
soup.  My family loves it.  

Roasted Chicken Soup

1 lb. Boneless Skinless Chicken Breast
4 Carrots, Cut Into 1/2-Inch Slices
2 Celery Stalks, Cut Into 1/2-Inch Slices
Cooking Oil
Seasoning Salt
Chicken Bouillon Cubes
Onion Powder
1 garlic clove, minced
Salt and Pepper

Place the chicken breast on a baking pan along with the carrots and celery.  
Sprinkle with seasoning salt (amount is up to you) and drizzle with a little 
oil, then mix all together with a large spoon, spatula or your hands.  Roast in 
a 375*F oven for 30-35 minutes or until chicken is done and carrots and 
celery are tender.  While chicken mixture is roasting, fill a dutch oven about 
of the way with water and add enough chicken bouillon cubes to give it good 
flavor.  Also add the onion powder, garlic and salt and pepper. When chicken 
mixture is done, add it to the water/bouillon mixture and heat on medium-high 
until heated through.  Serves 4

Cheddar Garlic Biscuits

2 Cups All-Purpose Flour
1 tsp. Salt
2 tsp. Baking Powder
1 Garlic Clove, Minced
1/2 C Butter (no substitutes)
1/2 C. Cheddar Cheese
2/3 C. Milk

Mix the flour, salt, baking powder and garlic in a large bowl.  Cut 5 1/2 
Tbsp. of the butter in chunks and add it to the flour mixture and cut it in 
a pastry cutter or fork until the mixture has relatively small pieces of 
butter throughout.  Add the cheese and mix, then the milk and mix only until 
combined (over-working the mixture will lead to tough biscuits).  If mixture is 
sticky, add a little flour.  Shape into biscuits a couple inches wide and an 
or so tall with your hands and place on the baking sheet that you roasted the 
chicken & vegetables on (don't clean it... the drippings add flavor to the 
biscuits).  Bake in a 425*F oven for about 12 minutes until bottoms are golden 
brown.  Melt the remaining 2 1/2 Tbsp. butter and drizzle over the biscuits.  
Makes 9-12 biscuits.  

For more delicious chicken recipes, check out the Down-Home Chicken Recipes 
E-book here:
For more biscuit and bread recipes, check out the Breads, Muffins and More 
Recipe E-book here:
Get Monica's FREE weekly e-zine for homemakers!  To subscribe, just send a 
blank e-mail to:  [EMAIL PROTECTED]

[Non-text portions of this message have been removed]


1. Print the article in its entirety. Don't make any changes in the article . 
2. Print the resource box with all articles in their entirety.
3. Send the Author a copy of the reprinted article or the URL 
  where the articles was posted.

Anything short of following these three rules is a violation 
of the Authors Copyright. 
Yahoo! Groups Links

<*> To visit your group on the web, go to:

<*> Your email settings:
    Individual Email | Traditional

<*> To change settings online go to:
    (Yahoo! ID required)

<*> To change settings via email:
    mailto:[EMAIL PROTECTED] 
    mailto:[EMAIL PROTECTED]

<*> To unsubscribe from this group, send an email to:

<*> Your use of Yahoo! Groups is subject to:

Reply via email to