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Serving: This soup is hearty on its own, but it pairs wonderfully with a side salad or warm, crusty bread. For extra flavor, sprinkle some grated cheese on top before serving.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The soup can also be frozen for up to 3 months. Reheat in a pot over low heat, adding a bit more broth or milk to reach the desired consistency.
Variants:
Vegetarian Version: Substitute the chicken with cooked mushrooms or tofu for a vegetarian-friendly option. You can also add more veggies like zucchini or sweet potatoes.
Low-Carb Version: Skip the biscuit topping and serve the soup without the flour for a lighter, low-carb option.
Dairy-Free Version: Use coconut milk or another non-dairy milk and vegan butter to make this soup dairy-free.
FAQ:
Can I use pre-cooked chicken for this soup? Yes, you can use leftover rotisserie chicken or cooked chicken breasts. Just add it in when you’re simmering the soup to allow it to soak up the flavors.
Can I freeze this soup? Yes, this soup freezes well. Let it cool completely before transferring to a freezer-safe container. When reheating, you may need to add a little extra liquid to restore the desired consistency.
Can I make this soup ahead of time? Absolutely! This soup tastes even better the next day. Prepare it in advance and store it in the fridge. Just reheat on the stove and add fresh biscuit dough for the best results.
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