This soup begins with boneless, skinless chicken breasts that are grilled until golden brown. Remove the chicken from the saucepan and add a mix of onions, carrots, and celery.
Cook the vegetables until soft, then add the butter and flour to make the soup thicker. Pour in the chicken stock, reserved cooked chicken, and potatoes.
Simmer the broth until the potatoes are cooked. Stir in some heavy cream and frozen peas, followed by a sprinkle of fresh herbs. Place a biscuit on top of each soup bowl, then serve and enjoy.
Pie Crust: Purchase a premade pie crust. Cut into strips and bake according to the package instructions until golden brown. Serve crumbled over the soup.
Thaw frozen puff pastry and cut it into squares. Bake according to the package directions. Top each bowl of soup with a square of pastry.
Pre-Made Biscuits: Purchase a tube of biscuit dough and prepare according to the packaging instructions.
Crackers: Buttery crackers, oyster crackers, and saltine crackers make excellent soup toppings.
Protein: Use turkey instead of chicken; this is an excellent way to use up leftover Thanksgiving turkey.
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