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Vegetable Soup with Cheesy Biscuit

This corn soup recipe calls for you to add the kernels and cobs to the broth to give a slightly sweet, more intense corn flavor.

3.5 by 2 people
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  • Makes: 4 servings
  • Serving Size: 1 1/4 cups soup and 1 biscuit
  • Yields: 5 cups
  • Start to Finish: 35 mins

Vegetable Soup with Cheesy Biscuit



  1. Preheat oven to 375 degrees F. In a medium mixing bowl combine the biscuit mix, cheese, 1/4 cup of the green onions, and 1/3 cup broth until combined. Drop dough into 4 mounds on an ungreased baking sheet. Bake for 15 minutes or until golden.
  2. Meanwhile, pour remaining broth into a large saucepan. Cut kernels from corn cobs and add kernels and cobs to broth. Add remaining green onions, zucchini, and chicken. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until vegetables are tender. Remove and discard cobs. Season with a few dashes hot pepper sauce. Serve with biscuits.

Nutrition Facts (Vegetable Soup with Cheesy Biscuit)

    Per serving:
  • 292 kcal cal.,
  • 10 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 39 mg chol.,
  • 998 mg sodium,
  • 31 g carb.,
  • 2 g fiber,
  • 8 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Test Kitchen Tip

We call for cheddar cheese for these biscuits, but you could swap in Swiss or Parmesan.



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