Vegetable Soup with Cheesy Biscuit
- 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.
- 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.
Test Kitchen Tip
We call for cheddar cheese for these biscuits, but you could swap in Swiss or Parmesan.
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
Jennifer Brush 625 Days Ago
bhg can be hit or miss, but this was a hit. i finally succumbed into buying a corn peeler gadget which actually works beautifully and fresh corn makes all the difference. i also used jane zimmerman's roast chicken recipe which probably added to the end result. my kid loved the biscuits.