With some potential snow arriving in New England a little later on this week, it is officially “Soup Season” by my calculations – and I thought I’d share one of my longtime favorite recipes to whip up when that chill in the air (or the mood!) hits just right. This hearty, filling soup only takes a handful of easy-to-find ingredients and about thirty minutes to prep and cook to completion – and it can feed quite a few people!
I’ve seen “set it and forget it” versions of this recipe prepared in slow cookers and crock pots, but I used a medium-sized pot on my stovetop (and a baking sheet for the biscuits!) to put this one together as recently as this past weekend when I had my mom over at my apartment so we could decorate my Christmas tree together. She loved it – and since it was just the two of us – we both had plenty of leftovers for our lunches this week.
WHAT YOU’LL NEED:
4 SERVINGS:
- 1 can condensed cream of chicken
- 1 can cream of celery
- ½ bag of frozen vegetables (I used a carrot/peas/green beans mix.)
- 2 cups of cooked, shredded chicken
- 1 package of Pillsbury Grands Rolls (I find that the flaky/layered ones work best.)
- Salt and pepper, to taste
WHAT YOU’LL DO:
1. Preheat your oven to 350°F. In a medium pot, pour in the cans of condensed cream of chicken and cream of celery. Stir to combine and set the boiler to high.
2. When the combined soups begin to bubble, pour in the frozen vegetables and reduce the boiler to a low simmer. Continue to stir every so often, adding the chicken to the mix when the vegetables begin to soften.
3. By this time, your oven should be just about heated to the correct temperature. Lay out the Grands Rolls on a baking sheet and place onto the bottom rack of your oven. Allow to cook for about 14-17 minutes, or until the top of the rolls start to turn golden brown. Remove the pan from the oven once the rolls have finished baking.
4. Stir your soup a few more times to make sure the chicken and vegetables are coated evenly and tender. Add salt and pepper and remove from the burner.
5. Scoop desired portion of the soup into a bowl and top with 1-2 Grands Rolls per bowl. Serve and enjoy!
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The rolls act as a flaky, crispy crust for the soup – and I like to pull apart the layers and scoop some of the soup into/in-between them before taking a bite. It’s so, so good!
You can also add different seasonings to this one if you want an extra kick. I’ve made this before and added paprika and cayenne for some heat – but it’s entirely up to you.
And I’ll be sharing more soup recipes as we head into the Winter and more cold, snowy days – as well as some quick and easy comfort casseroles – so stay tuned!
xo
Coffee & Chiffon 