For my beloved sister Katherine
3 (halves) boneless skinless chicken breast (about 1.5 lbs)
Potatoes & any other veggies you want (rutabaga, turnip, bell pepper, shredded zucchini, etc)
Chicken broth – if you have some made ahead bone broth, awesome sauce… If not. Better than bouillon works in a pinch. Or 2 qt of chicken stock/broth from a store will work too. Just basically you need 8ish cups of broth. Mmkay?
Spices: I use garlic powder, pepper, salt, oregano, basil, and a bit of steak seasoning.
Butter. About 1/2 lb.
Cream of tartar.
I’m going to give it to you straight. This is basically like a thick soup you throw in a pan and put a recipe of biscuits on top. As such, you can’t screw up the soup part.
I like to cook up 1 large diced onion with 4 carrots and about 3 large stalks of celery. (All minced pretty tiny) stir and cook until the onions are clear and the celery has lost its bright vivid color. You can add some crushed garlic at this point for extra yumm factor.
I like to broil the chicken for 7 min each side and chop ahead of time (usually the day before) so that it is ready to add to the veggies, you could add it raw and just cook on the stove top for 20-30 min or until the chicken is cooked through… Whatever you want. It’s soup. You can’t screw it up. Experiment…
Toss in any root veggies and add the broth, bringing to a boil and covering to cook over low heat for 20 minutes until potatoes are tender.
*side note* I love to make my soups “rustic” which is my way of saying I scrub the veggies but just chop them without peeling. Ultimate lazy here.
When potatoes are done, add your seasonings, about a tsp salt, 1/2 tsp pepper, 1 tsp garlic, 1/2 tsp oregano, basil, and steal seasoning. Let’s be honest, I don’t actually measure anything… I just add it all to taste ….
Mix 1Tbsp corn starch with 1/2cup COLD milk really well then pour into your soup. Bring to boil and stir until bubbly and thick. Pour into 9×13 pan (or anything that fits)
Mix 2cups flour with 1Tbsp baking powder, 1/2 tsp salt, 1/2tsp cream of tartar. Cut in 1/2 cup butter. Using fork, mix in 2/3 cup cold milk and when sticky flatten and fold into biscuit dough rectangular shape. Fold in half and pat down a few more times to make those irresistible flaky layers everyone loves so much.
Roll out to fit on your pan. Bake at 400 for 12-15 min until golden and flaky.