Chicken Minestrone with Cheddar Biscuits

9:02 PM

Ok, I know I’ve been throwing lots of chicken recipes out there.  You really want to try this one though.  You’ll thank yourself later for making this because you can freeze the leftovers and eat them when you don’t feel like cooking.  (This is a photo of leftovers that I heated up for tonight).  You’ll have all of the ingredients for these biscuits to go with the soup too.  I’ve never seen everyone of my family members slurp their dinner up so quickly.  In fact, my husband ate all of the extra biscuits.
What You Will Need for the Minestrone:
1 lb chicken thighs, boneless and cut into 1-inch pieces
4 C chicken broth
1 (28 oz) can petite diced tomatoes with juices
1 large russet potato, peeled and diced
½ C yellow onion, chopped
½ C carrot, diced
½ C celery, chopped
¼ tsp pepper
1 (14.5 oz) can whole green beans, drained
1 (16 oz) can cannellini beans
1 jar prepared pesto for garnish
Slow cooker
1)      Mix all ingredients except for the green beans, cannellini beans and pesto in slow cooker.
2)      Cook on low for 9 hours.
3)      Uncover and mix in green beans and cannellini beans.  Cook for another 15 minutes.
4)      Serve with dollop of pesto.

What You Will Need for Biscuits:

1 C flour
1 ¼ tsp baking powder
½ tsp salt
½ C Cheddar cheese
2 T butter
2/3 C milk
Small cookie sheet lined with parchment paper
Medium bowl
1)      Preheat oven to 450˚.
2)      Mix flour, salt and baking powder and cheese in medium bowl.
3)      Mix butter into flour mixture with two forks until coarse.
4)      Add milk to mixture and stir with fork.  Do not over mix.
5)      Drop dough onto cookie sheet.  Makes 6.
Article Source for Minestrone
Article Source for Biscuits

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