Patricia's Homemade Chicken Vegetable Soup
Ingredients:
6 chicken drumsticks
2 large zucchinis
cut circular
2 large carrots cut into small pieces
1 large red onion chopped
2 celery stalks with some leaves chopped into small pieces
1 parsnip cut into small pieces
2 bay leaves
8 peppercorns
salt
1 tbsp. fresh or dried parsley chopped
5 tsp. chicken stock powder
4 liters of water
Directions:
Place the drumsticks into a medium sized pot and cover well with water and bring to a boil. Then reduce heat and let simmer for one hour. I prefer to do the chicken separately first and then remove the meat from the bones rather than having to remove the bones from the completed soup.
While the chicken is simmering, cut the veggies and set aside.
Remove the chicken from the pot and let cool. Reserve liquid for stock.
Remove the meat from the bones and cut into small pieces.
In a large soup pot add the reserved liquid from the chicken and add 3 of the 5 tsp. of chicken stock powder. Add 4 liters of water and bring to a boil, constantly stirring to dissolve chicken stock powder.
Add chicken and all the vegetables, bay leaves, parsley, and peppercorns. The chicken stock powder tends to be a bit salty so it is possible that no salt will be required. Reduce heat and simmer on low heat for 3 hours. Taste at regular intervals to determine whether you might want to add any of the remaining chicken stock powder from what you have set aside initially, and add salt to your taste only if required.
Serve with biscuits.
This is my personal recipe for homemade chicken vegetable soup which I have been making for many years. Feel free to pass it on.
Copy Cat Recipe For
The Red Lobster Cheddar Biscuits
2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese
Brush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt
1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
