Chicken Minestrone Soup with Herbed Parmesan Biscuits

Fall is the perfect time to start making soups again. There is something so very comforting about a simmering pot of soup filling the house with delicious aromas! Tonight I was debating between making Aroz Con Pollo and this soup. I guess it's obvious which won out. LOL I'll make the Aroz Con Pollo next time. :)

This is one of my Go-To soups when I have leftover chicken and lots of veggies on hand.  You can change it up by switching veggies or meat such as substituting sausage or turkey for the chicken or adding green beans and yellow squash or corn.  Add pasta or leave out the kidney beans, but this is my basic recipe. Play with it as you like and make it your own.  

I also wanted biscuits or something to go with it. So I created this recipe to go with my soup. I didn't want plain biscuits, instead I wanted something quick and easy to make, but with a little more flavor. This was the result. Absolutely delicious! Crisp on the outside and tender on the inside with just enough cheese and herbs to be a treat in and of itself. I dare you to eat just one, or two, or three for that matter! Enjoy!

CHICKEN MINESTRONE SOUP

8 cups chicken stock

1 cup each chopped: Celery, onion and carrots

1 TB chopped garlic

2 cups each chopped: Roma tomatoes*, zucchini and broccoli

2 tsp parsley

1 ½ tsp basil

1 tsp black pepper

½ tsp marjoram

½ tsp sea salt

1 can Cannellini beans or Kidney beans

Pour chicken stock into a medium stock pot and turn on medium high heat.

Add vegetables to stock pot in order (veggies that take most time to cook are listed first, less time to cook listed last)

Add seasonings and simmer until veggies are almost done.

Add White or red kidney beans and heat through.

*May use a can of tomatoes instead of the Roma tomatoes.

Sometimes I also add pasta before the beans. Cavatapi is one of my favorites for this soup.

Herbed Parmesan Biscuits

2 ¼ cups Bisquick

1 TB parsley

1 ½ tsp basil

½ tsp garlic

½ cup grated Parmesan cheese

2 TB melted Butter with more for dipping baked biscuits

2/3-3/4 cup milk

Combine Bisquick with seasonings and cheese.

Add melted butter and milk, starting with 2/3 cup and adding more milk 1 TB at a time until soft dough is formed.

Drop by Tablespoonfuls onto baking stone or cookie sheet.

Bake at 415 for 12-15 minutes or until golden brown and set.

Dip hot biscuits into melted butter.

Try adding other cheeses and herbs into the dough before the milk and see what combinations you can come up with. Suggestions: Swiss cheese and dill, Gruyere and rosemary, Cheddar and red pepper flakes. The possibilities are endless!