If meal planning for the week stresses you out, here is a recipe that makes plenty of delicious leftovers to save you some cooking time later. Feel free to pair it with a baguette or some cornbread.
Prep time: 1 hour
Ingredients:
1 container of chicken broth
2 tablespoons of all-purpose flour
2 tablespoons of butter
1 tablespoon of dried onions
Salt and pepper
Thyme
2 bay leaves
Garlic powder
½ cup of sliced carrots
1 cup of milk
1 chicken breast
1 can of biscuit dough
Directions:
- Place large pot on burner and turn heat to medium.
- Add butter and all-purpose flour. Stir until browned.
- Add dried chopped onions and stir.
- Add thyme, garlic powder, salt and pepper to taste.
- Add chicken broth and stir.
- Cover and let simmer.
- In a medium pan, add butter and chicken breast.
- Flip every seven minutes until thoroughly cooked.
- Add bay leaves to soup.
- Slice carrots.
- Open can of biscuit dough. Tear biscuits in half and roll into balls.
- Add three cups of water to the soup.
- Add sliced carrots and biscuit dough.
- Cover and let simmer.
- Shred the cooked chicken and add it to the soup.
- Cover and let simmer.
- Turn heat to low.
- Add one cup of milk and stir.
- Let simmer for a few minutes, then serve and enjoy.
Check out this recipe on Tik Tok @uiargonaut for a video tutorial.
Bailey Brockett can be reached at [email protected]