Chicken and Parsnip (carrots actually) Soup with Herb-Scented Drop Biscuits

Monday night I made two recipes from Cooking Light magazine. This was a pretty simple recipe, healthy, and very yummy. The Chicken and Parsnip Soup was very tasty and cozy. I wanted to use parsnips but HEB didn’t have any, surprise, surprise. So I went ahead and used carrots and I thought they turned out pretty good. In the magazine they included a recipe for Herb-Scented Drop Biscuits with the soup recipe. I made these as well and they were ok. I thought they went well with the soup but weren’t super exciting.

These recipes were under the Dinner Tonight section which gives you “The Game Plan” – I love this. This recipe is ready in 40 minutes and suggests:

While oven preheats:
-Prep vegetables for soup
-Saute vegetables for soup
-Make biscuit dough

While biscuits bake:
-Simmer soup.

Recipe for Herb-Scented Drop Biscuits from Cooking Light, November 2010 (pg. 102)

Preheat oven to 450. Combine 1 cup all purpose flour, 3/4 teaspoon baking powder, and 1/4 teaspoon salt; cut in 1 tablespoon of cold unsalted butter until mixture resembles coarse meal. Make a well in center of mixture; add 1/3 cup 1% milk, 2 tablespoons plain fat-free Greek yogurt, and 1 1/2teaspoons fresh thyme leaves, stirring just until combined. Drop by heaping tablespoonfuls onto a baking sheet coated with cooking spray to form 8 biscuits; coat tops with cooking spray. Bake at 450 for 15 minutes or until golden brown. Yield: 4 servings.


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