Have you ever roasted two whole chickens because your family swore up and down they were starving and then they only ate like half of one so you’re left with all of this chicken and you’re thinking what do I do with this? That’s what happened to me last week. I had one and a half delicious fresh roasted chickens sitting in my fridge; I didn’t want to toss it and I wasn’t in the mood for more roasted chicken. So I started thinking and thinking and thinking and it hit me: Chicken Noodle Soup. And a side of Cheddar Drop Biscuits. My family was all kinds of excited and I was too.

Chicken Noodle Soup and Cheddar Drop Biscuit Dinner {Living Outside the Stacks}

Naturally, I had to share the recipe with you, so here it is:

Ingredients

For the Soup

  • Roughly chopped roasted chicken (seasoned well; I used 1 and 1/2 chickens)
  • 3 cups frozen mixed vegetables
  • 2 cups chopped spinach
  • 1 box Stelline pasta
  • 4 cups chicken broth (to make your own by boil chicken, vegetables, seasoning; strain and retain the liquid)

For the Cheddar Drop Biscuits

  • 2 1/4 cups Original Bisquick mix
  • 2/3 cup milk
  • 1/2 cup shredded Cheddar cheese

Directions

For the Soup

  1. Bring the chicken stock to a boil in a large pot
  2. Add vegetables. Boil for about 15 minutes. Add Stelline Pasta and chicken, reduce heat to low and simmer for 10 minutes.
  3. Turn off heat and let sit for 20 minutes so that the flavors blend.

For the Cheddar Drop Biscuits

  1. Preheat oven to 450°F
  2. Mix all the ingredients in a large bowl
  3. Drop by the spoonful onto an ungreased cookie sheet
  4. Bake 8~10 minutes or until golden brown

Serving Suggestions

  • Serve hot with the biscuit in the bowl
  • You can also sprinkle the soup with Parmesan Cheese
  • To up the flavor factor on the biscuits, add a smidge of garlic powder

If you make it, let me know how you like it!