Monday, December 27, 2010

Chicken Minestroni & biscuits

With all of the running around of the holiday season and the endless munching of holiday goodies, I wanted to slow down a little and make some homemade soup goodness.  I was wanting something a little different and decided to go on an adventure and try and come up with something new and tasty.  I remember seeing my new friend Angie's blog about making Chicken Mexican Minestroni soup.... that got me to thinking of making instead of a regular Minestroni of making a chicken Minestroni.  My sister in law's boyfriend Scott was really kind over the holiday and told me how much he liked the Minestroni soup that I made.  I thought well great I will make some more... but I was wanting a little something different.  So I came up with this Minestroni and it turned out tasty and yummy.  Definately adding this to my winter soup rotation.... Also was wanting some homemade bread/biscuit something......also remember seeing Angie's homemade self rising biscuit recipe which by the way is absolutely awesome... check out her blog it is the bomb :)  (  I didn't have any heavy cream so I used half and half added about 2 tablespoons more, and a tablespoonful of sugar to her recipe....  Thanks inspired me and your recipes rock :)

Chicken Minestroni

1 lb chicken tenders, chopped
1/4 cup red wine (optional)
1 tbls. Worchester sauce
1 cup each frozen mixed veggies & frozen corn
1 8 oz can tomato sauce
2 cans diced tomatoes
1/2 box digitalini pasta
6 cups water
2 cans beef broth
3 beef buillion cubes
2 stalks celery, diced
1 onion, diced
1/2 cup carrots, diced
2 tbls olive oil
seasonings of your choice (I used cumin, paprika, chili powder, red pepper flakes,seasoned salt, pepper,parsley flakes, onion & garlic powder)
1 clove garlic, minced
2-4 Tbls. brown sugar
1 can kidney beans rinsed and drained
parmesan cheese, grated for serving

To big stockpot, add 1 tbls olive oil.  Add carrot, celery & onion.  Cook on medium heat for about 5 minutes stirring often until veggies are about 3/4 way softened.  Add additional oil, turn heat up to medium high.  Mix a little cumin, paprika, chili powder & seasoned salt & pepper in bowl add chicken turning to coat.  Add to veggies.  Cook stirring until chicken is done.  Add garlic clove and saute for about a minute.  Deglaze pan with red wine and worchester sauce stirring to get up browned bits from bottom of pan.  Add all other ingredients (EXCEPT, kidney beans and pasta), bring to boil stirring occasionally.  Turn down to medium low and simmer for about 1/2 hour until reduced by about a 1/4.  Turn heat back up and taste soup.  Adjust seasonings if necessary.  Bring to boil and add kidney beans and pasta.  Stir and cook until pasta is done.  Serve with grated parmesan cheese and biscuits/bread of your choice... enjoy

Biscuits (courtesy of Angie a lil country sugar)

2 cups self rising flour ( see recipe below)
2 tbls melted butter
1 cup + 2 tbls half n half

Turn oven to 450.  Make self rising flour.  Add butter and half n half.  Mix with fork until combined.  Sprinkle surface with flour (I usually use a little of the self rising flour before adding other ingredients).  Knead dough for a minute then pat out with floured hands.  Cut into biscuits using a glass dipped in flour or a biscuit cutter.  Place on greased pan and bake at 450 for 8-10 minutes or until browned.  Serve with butter...

Self rising flour

1 cup flour
1/2 tsp salt
1 1/2 tsp baking powder

Combine all ingredients.  (note for recipe above you will need to double the flour recipe).


  1. You are just way too sweet Joelle. I have been inspired by you also. Looks like we might make a really good team. Your minestroni sounds very flavorful. Since this is one of my favorite soups, I am going to give this one a try. Thanks for sharing.

  2. Great... hope you like it... team food :) LOL... take care...