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I was tired today after a busy weekend and wanted something easy but good for lunch. I poked around in the kitchen cabinets and freezer and came up with this. It was very easy and quick -- and delicious!
FORTIFIED CHICKEN POT PIE SOUP
1 large skinless-boneless chicken breast, cubed into 3/4" pieces
2 tbsp olive oil
3/4 cup frozen mixed vegetables (I used carrots, peas, corn & green beans)
1/3 cup chopped white onion
1 large clove garlic, chopped
1 18.5-oz. can Progresso "Rich & Hearty" Chicken Pot Pie Soup
Fresh-cracked pepper to taste
1 tsp fresh oregano, chopped
Heat the olive oil in a skillet on high heat.
Dump in the cubed chicken and stir-fry until just barely browned.
Add the onion, garlic and mixed vegetables and stir for a minute or so.
Lower the heat to medium and continue cooking, stirring frequently, until the chicken is cooked through.
Pour in the soup and mix. Heat, stirring frequently, until the soup is bubbly.
Remove from heat; stir in the cracked pepper and oregano. Serve with biscuits. (You will not likely need any salt as the soup has plenty in it already.)
Makes 3-4 good-sized servings. (You can easily multiply the quantities if you want a larger batch for a potluck or whatever.)
WHOLE-WHEAT BUTTERMILK CHEDDAR CHEESE DROP BISCUITS
2 cups Trader Joe Whole-wheat Pancake Mix
3/4 cups buttermilk
3 tbsps olive oil
1 cup shredded sharp cheddar cheese
Butter softened to room temperature
Smoked Paprika
Put the biscuit mix into a mixing bowl. Whisk the buttermilk and oil together until the oil is dispersed in the buttermilk. Add to the biscuit mix and blend just until well mixed. Add the cheddar cheese and mix to incorporate. (You don't want to mix any more than necessary or the biscuits will get tough and chewy.)
Use a lightly greased soup soon to drop the biscuit batter onto a non-greased cookie sheet a good-sized dollop at a time. You should get a dozen biscuits out of it.
Bake @ 425F for about 10 minutes until biscuits are golden brown on top and crispy on the bottom.
Lightly brush with butter and dust with smoked paprika.
(Note: You =CAN= use Bisquick but it doesn't taste as good and the biscuits won't be as fluffy and crispy. The Trader Joe mix is greatly superior.)
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I was tired today after a busy weekend and wanted something easy but good for lunch. I poked around in the kitchen cabinets and freezer and came up with this. It was very easy and quick -- and delicious!
FORTIFIED CHICKEN POT PIE SOUP
1 large skinless-boneless chicken breast, cubed into 3/4" pieces
2 tbsp olive oil
3/4 cup frozen mixed vegetables (I used carrots, peas, corn & green beans)
1/3 cup chopped white onion
1 large clove garlic, chopped
1 18.5-oz. can Progresso "Rich & Hearty" Chicken Pot Pie Soup
Fresh-cracked pepper to taste
1 tsp fresh oregano, chopped
Heat the olive oil in a skillet on high heat.
Dump in the cubed chicken and stir-fry until just barely browned.
Add the onion, garlic and mixed vegetables and stir for a minute or so.
Lower the heat to medium and continue cooking, stirring frequently, until the chicken is cooked through.
Pour in the soup and mix. Heat, stirring frequently, until the soup is bubbly.
Remove from heat; stir in the cracked pepper and oregano. Serve with biscuits. (You will not likely need any salt as the soup has plenty in it already.)
Makes 3-4 good-sized servings. (You can easily multiply the quantities if you want a larger batch for a potluck or whatever.)
WHOLE-WHEAT BUTTERMILK CHEDDAR CHEESE DROP BISCUITS
2 cups Trader Joe Whole-wheat Pancake Mix
3/4 cups buttermilk
3 tbsps olive oil
1 cup shredded sharp cheddar cheese
Butter softened to room temperature
Smoked Paprika
Put the biscuit mix into a mixing bowl. Whisk the buttermilk and oil together until the oil is dispersed in the buttermilk. Add to the biscuit mix and blend just until well mixed. Add the cheddar cheese and mix to incorporate. (You don't want to mix any more than necessary or the biscuits will get tough and chewy.)
Use a lightly greased soup soon to drop the biscuit batter onto a non-greased cookie sheet a good-sized dollop at a time. You should get a dozen biscuits out of it.
Bake @ 425F for about 10 minutes until biscuits are golden brown on top and crispy on the bottom.
Lightly brush with butter and dust with smoked paprika.
(Note: You =CAN= use Bisquick but it doesn't taste as good and the biscuits won't be as fluffy and crispy. The Trader Joe mix is greatly superior.)
