Biscuits:
1/2 cup Milk
1/2 cup heavy cream
Bisquick
1Tblsp butter (melted)
Salt & Pepper
Put Milk, cream, salt and pepper to taste, and melted butter into a glass bowl and whisk together. Slowly add Bisquick until batter becomes lumpy but not to stiff. Spray a baking sheet lightly with non cook spray. Bake at 400 degrees until bottoms are lightly browned flip with a spatula and brown the other side. Remove from oven. If you like you can brush the tops with melted butter.
Chicken Noodle Soup:
6 chicken leg quarters boiled (DO NOT TOSS THE LIQUID IN THE POT)
8 cups chicken stock (fresh is best)
2 cups water
2-3 large carrots peeled and sliced
2-3 stalks celery washed and diced
2 Tbsp salt (for boiling water)
1 Tsp pepper (for boiling water)
Wash your 6 leg quarters and place then in a large pot filled about half way with water ( make sure water covers chicken) salt and pepper. Cover the pot and let boil until chicken is fully cooked. remove the chicken and allow to cool enough to debone. In another large pot add 8 cups of the stock from the boil chicken using a turkey baster to get the liquid from the bottom so you don't get to much of the fat. Save any remaining stock You can store it in your refrigerator for up to a week for use in other recipes. Add 2 cups water to the pot, carrots, deboned chicken, and celery and bring to a boil. While pot is boiling you can make your noodles.
Noodles:
3 cups flour
6 eggs
Put flour in a bowl and make a well in the center. crack all eggs into flour well and mix together with hands continue kneading and punching until dough is smooth let sit for about ten minutes. This is a good time to turn your soup to simmer. Roll out your dough on a floured pastry board or surface rolling very thin (noodles plump up) Cut them with a pizza cuter into even strips then cut the strips in half.
Turn up the heat on the soup pot until it comes to a boil and add the noodles a little at a time. Boil for about two minutes turn down heat to simmer. Simmer about ten more minutes and serve with biscuits.
1/2 cup Milk
1/2 cup heavy cream
Bisquick
1Tblsp butter (melted)
Salt & Pepper
Put Milk, cream, salt and pepper to taste, and melted butter into a glass bowl and whisk together. Slowly add Bisquick until batter becomes lumpy but not to stiff. Spray a baking sheet lightly with non cook spray. Bake at 400 degrees until bottoms are lightly browned flip with a spatula and brown the other side. Remove from oven. If you like you can brush the tops with melted butter.
6 chicken leg quarters boiled (DO NOT TOSS THE LIQUID IN THE POT)
8 cups chicken stock (fresh is best)
2 cups water
2-3 large carrots peeled and sliced
2-3 stalks celery washed and diced
2 Tbsp salt (for boiling water)
1 Tsp pepper (for boiling water)
Wash your 6 leg quarters and place then in a large pot filled about half way with water ( make sure water covers chicken) salt and pepper. Cover the pot and let boil until chicken is fully cooked. remove the chicken and allow to cool enough to debone. In another large pot add 8 cups of the stock from the boil chicken using a turkey baster to get the liquid from the bottom so you don't get to much of the fat. Save any remaining stock You can store it in your refrigerator for up to a week for use in other recipes. Add 2 cups water to the pot, carrots, deboned chicken, and celery and bring to a boil. While pot is boiling you can make your noodles.
Noodles:
3 cups flour
6 eggs
Put flour in a bowl and make a well in the center. crack all eggs into flour well and mix together with hands continue kneading and punching until dough is smooth let sit for about ten minutes. This is a good time to turn your soup to simmer. Roll out your dough on a floured pastry board or surface rolling very thin (noodles plump up) Cut them with a pizza cuter into even strips then cut the strips in half.
Turn up the heat on the soup pot until it comes to a boil and add the noodles a little at a time. Boil for about two minutes turn down heat to simmer. Simmer about ten more minutes and serve with biscuits.
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