Soup and Cheese Biscuits Recipes

Thank you to Marny Burke - mom of two and a Gingerbread Community member - for submitting such yummy recipes!

Marny's Old Fashioned Chicken and Rice Soup

1/2 c. butter or margarine
2 stalks of celery, finely sliced
1 large onion, chopped
2 carrots, halved sliced finely
2-3 broccoli florets (just the heads, not the stems), finely chopped
2-3 chicken breasts, cubed
1/3 c. flour
1 large box Campbell's low sodium chicken broth (or your own homemade stock)
* I usually add 2-3 packages of powdered Oxo. I find it adds more flavour.
salt and pepper to taste
2c. milk
1 c. cooked rice

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1. Melt butter/marg. in large soup pot over medium heat.

2. Add all of your veggies and cook until tender and fragrant.

3. Add chicken and cook just until it looses it's raw appearance. * I usually add just a tiny bit of my chicken stock at this point to keep everything from sticking to the bottom of the pot*

4. Add 1/3 cup of flour. Brown slightly.

5. Add chicken broth (and Oxo if you prefer).

6. Season with salt and pepper. Bring to a boil and cook for 15 minutes.

7. Add milk and bring to a boil.

8. Add rice. Lower temp. and simmer for 10 min. or until ready to serve.



*** Great when served with homemade cheese muffins (recipe to follow)***


Marny's Cheese Muffins

1 3/4 c. flour
1/4 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
a good amount of cheddar


1 well beaten egg
3/4 c. milk
1/3 c. vegetable oil

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1. Preheat oven to 375 degrees

2. Stir dry ingredients together in a bowl

3. Add cheddar and toss to mix

4. Make a well in the middle of the dry ingredients

5. Combine egg, milk, and oil. Add all at once to dry ingredients.

6. Stir quickly by hand just until mixed and moistened.

7. Fill greased muffin tins.

8. Bake for 25 minutes.