Vegetable Soup with Cheesy Biscuit

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 4 servings
  • Serving Size: 1 1/4 cups soup and 1 biscuit
  • Makes: 5 cups
  • Start to Finish: 35 mins

Vegetable Soup with Cheesy Biscuit

Reviews (0)

Rate This!

Directions

  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.

Test Kitchen Tip

We call for cheddar cheese for these biscuits, but you could swap in Swiss or Parmesan.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Vegetable Soup with Cheesy Biscuit)

  • Per serving:
  • 292 kcal ,
  • 10 g fat
  • (4 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 39 mg chol. ,
  • 998 mg sodium ,
  • 31 g carb. ,
  • 2 g fiber ,
  • 8 g sugar ,
  • 20 g pro.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close