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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Super Easy and Yummy. From 30 minute meals. Ingredients:
sweet paprika, for sprinkling |
1 1/2 lbs chicken breasts, diced |
1 large refrigerated biscuit (recommended grands by pillsbury) |
3 tablespoons butter |
2 stalks celery hearts, and greens chopped |
1 medium yellow onion, chopped |
1 large carrot, peeled and diced |
salt and pepper |
2 teaspoons poultry seasoning |
3 tablespoons all-purpose flour |
1 cup shredded potato, ready to cook hash browns, available in sacks on dairy aisle |
1 pint half-and-half or 1 pint cream |
1 quart chicken stock, available in boxes on soup aisle |
1/4 teaspoon grated nutmeg, a healthy grating |
1 cup frozen green pea |
Directions:
1. Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning.
2. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
3. In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning.
4. Cook 5 minutes more, add flour cook another minute.
5. Add potatoes, then whisk in half-and-half or cream and chicken stock.
6. Add nutmeg.
7. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes.
8. Adjust seasonings.
9. Add peas. Stir in to warm them through a minute.
10. Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!
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