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Please feel free to publish the following article (in its entirety) in your  
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Roasted Chicken Soup with Cheddar Garlic Biscuits
By Monica  Resinger
_http://homemakersjournal.com_ (http://homemakersjournal.com) 
 
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
Water
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 
1/3 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  
with 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 
inch 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.  
 
Monica is the founder Homemaker's Journal E-publications, the growing home  
of many fun and informative home and garden e-books, tip sheets, articles and  
more!  _http://homemakersjournal.com/_ (http://homemakersjournal.com/) 
Get a  FREE Slowcooker Recipe E-book when you subscribe to Monica's FREE 
e-zine for  homemakers!  To subscribe and receive instructions for picking up 
your 
FREE  e-book, just send a blank e-mail to:  
[EMAIL PROTECTED] (mailto:[EMAIL PROTECTED]) 
Feel  free to publish this article as long as the above bylines & this note 
are  included; notification at [EMAIL PROTECTED] (mailto:[EMAIL PROTECTED]) 
 would be  appreciated.



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