Cream of Chicken Soup with a Drop Biscuit

Cream of Chicken Soup with Drop Biscuit

Many people make Cream of Chicken in the form of Pot Pie. They either make a pie crust or use puff pastry.  I don’t recall my mother making Cream of Chicken in either form. It was always Cream of Chicken Soup with a Drop Biscuit prepared like a casserole.

It was this satisfying richness that Daddy and my four brothers devoured before Mama sat down to the table to eat. I wouldn’t be honest if I didn’t admit I, too, devoured this luscious goodness of comfort.

What I like, is the simplicity of the soup, and the drop biscuits don’t have to be kneaded or rolled out.

The following recipe serves 9 unless each person wants more than one biscuit. Then, four servings.

Ingredients for Soup:

1 stick of unsalted butter
1/2 cup all-purpose flour
1 yellow onion, finely chopped
3 cups chicken broth
2 stalks celery, finely chopped
2 carrots, finely chopped
3 chicken breasts, cooked and pulled
1/2 cup frozen peas
Salt, Pepper and Celery Seed to taste

Ingredients for Drop Biscuits:

2 cups all-purpose flour
4 tsp. baking powder
1/2 tsp salt
2 tsp. sugar
1 stick unsalted, cold butter
3/4 cups milk

In a large pot of boiling water, cook chicken breast for approximately 10 minutes.
When done, pull from water and set aside while preparing soup. Reserve this liquid.
In a separate pot, melt butter and cook onion and celery for about 3-4 minutes over medium heat.
Blend in flour. Gradually stir in chicken stock. (Note: should you find you have only
one small can of broth, use broth from liquid you reserved.) Continue stirring stock until it is smooth and thickened.Season with salt, pepper and celery seed.
In a smaller pan, cook carrots in water for about 10 minutes. Add frozen peas and cook an additional few minutes.
Take Chicken Breast and pull apart in pieces or chunks using two forks. Place the chicken in the soup mixture. Drain the carrots and peas and add to the soup. Taste and season accordingly.

To make the drop biscuits: mix together dry ingredients, cut in butter until mixture is course. Add milk and stir well until dough becomes soft. Pull a chunk of dough and drop the biscuit onto a greased pan. You will have to adjust as you go to achieve the number of biscuits desired. This recipe makes 9 easily.
Bake biscuits in a pre-heated 400° F oven for 18 minutes or until golden brown.

To serve: ladle soup into a bowl and place biscuit on top.

Note on biscuits: Ordinarily a southern biscuit does not include sugar. When sugar is added, it becomes shortcake. Use this same recipe with strawberries or any fruit compote. I chose sugar for this casserole to gain a sweet to the savory flavor of the soup. Biscuits can be made without the sugar, but a little added sweetness never hurt anyone.




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