Nothing beats the Winter weather like homemade soup along with what I coined “Sunshine” biscuits – they put a smile on everyone’s face 🙂
I used a can of the Pillsbury Grands biscuits. One can contain 8 large biscuits, take 7 and slice each in half – place the one in the center of a lightly greased skillet. I used a 11″ cast iron skillet, or, in any large baking pan/sheet. Assemble each half around the pan, going in the same direction. Bake at 350 degrees for 14 -17 minutes.
I love using the Crock Pot for soup. This is my Chicken & Veggie Soup recipe:
6 cups of water
1 can diced tomatoes (with the juice)
1/2 Green/Red pepper – diced
1/2 large onion
2 stalks of diced celery
2 Large Carrots – sliced
3 Whole Bay leaves
2 t of Garlic powder
1 t Salt
A generous pinch of Black Pepper
A pinch of red Hot Pepper flakes – if desired
5 oz of Tomato paste – OR, 1 packet of Sazon spice will give it some color
Cook on any temp on your slow cooker. During the last hour of cooking, add these:
One 16 0z can of Garbanzo beans (or, you may use White Beans instead)
1/2 c Uncooked Pasta, I used elbow shaped pasta
2 T of uncooked White/Brown rice
1 1/2 c of cooked shredded chicken. I used a chicken breast – leave out if you prefer Veggie soup.
I’m in Crock Pot mode these days and ISO (in search of) new recipes – particularly ones that don’t require too much of the oh so yum Campbell’s condensed soup. My fav is their celery soup and since it has celery that counts for one veggie! 🙂 For me CP cooking = everything in – no additional cooking!
I adapted this recipe to suit my likes and thankfully, it came out great! I like spice, not necessarily “heat” but spice – I add more then most recipes call for.
D’lish Creamy chicken & rice:
3 pieces of Chicken – any will do (I used one breast & 2 thighs.)
1 16 oz can/bag of Corn
1 can of Condensed celery soup
1 cup of uncooked rice (I used brown)
1 cup of Shredded cheese (I used a Cheddar mix)
1 medium onion (any variety) chopped
1/2 t salt
1 T of Sazon (or ANY of your favorite spice mix)
A sprinkle of Cayenne pepper
1/2 t Garlic powder
1 T of dried Onion soup mix
1 small Bay leaf
Lay the raw (defrosted) chicken in the Crock Pot, add Celery soup, chopped onions, cheese, rice & all of the spices. Add two cans of water (I used the emptied soup can). Cover the Crock Pot and set on high for 4 hours – stir once at some point. The chicken falls apart which can easily be shredded/ cut up before serving.
Feeds a hungry group or a lot of leftovers (as I have!)