biscuit drop soup! the first of my ‘soups that are basically salads’ series 🍲🤍 hope you enjoy<br /><br />ingredients<br />2 tbsp olive oil<br />2 tbsp minced garlic<br />1 cup diced carrots<br />1 cup diced yellow onion<br />1 cup diced red bell pepper<br />1 cup broccoli florets<br />2 tbsp fresh thyme<br />1 cup chopped chicken<br />4 cups low sodium vegetable broth<br />4 tbsp butter<br />1 1/3 cup AP flour<br />2 1/2 cups 2% milk<br />1/4 cup heavy cream<br />2 tbsp fresh thyme<br />2 tsp baking powder<br />1 tsp sugar<br />1/2 tsp salt<br />1 tbsp butter<br /><br />recipe (makes 6 servings)<br />1. add 2 tbsp olive oil and minced garlic to a large pot over medium heat, along with carrots, yellow onion, and red bell pepper<br />2. saute for 5 mins and then add broccoli florets, fresh thyme, and cook for another 5 mins<br />3. add chopped chicken and vegetable broth, cover and let simmer while making the biscuits<br />4. in a medium mixing bowl, stir together 1 cup AP flour, baking powder, sugar, and salt<br />5. add butter and cut it in the dough so mixture is cohesive but crumbly<br />6. form the dough and make the biscuits into 12-14 1”x1” round balls, cover and set aside<br />7. in a small saucepan, melt the butter over medium heat, stirring consistently<br />8. stir in 1/3 cup AP flour and whisk until smooth<br />9. once the mixture starts to thicken, add heavy cream and whisk, then remove from heat<br />10. pour the mixture into the soup to add creaminess, and stir<br />11. bring the soup to a boil and add the biscuits, cook uncovered for 12-15 mins<br />12. serve a portion of soup with 2 biscuits, and enjoy!
