Homemade Chicken Noodle Soup with Cheddar Biscuits

This week I have been trying to take advantage of my evenings at home and cook as much as possible.  Each day at work I can feel the hours stretching longer and longer - before long I will probably be there burning the midnight oil.

A couple of dinners turned out pretty tasty, but not exactly presentable.  For example, the black bean burgers last week had a lot of flavor, but they need a little more work.  The patties didn't hold together very well.  Once I work out the kinks, I will put the recipe up.

One meal that did come out better than expected was a batch of chicken noodle soup with some cheddar biscuits.  The biscuit recipe was supposed to be a knock-off of the Red Lobster cheddar bay biscuits.  I'm not sure that they tasted quite the same, but I still could have devoured the whole batch!

Homemade Chicken Noodle Soup
adapted from Let's Dish

2 cups chopped carrots
1 cup chopped celery
1 cup chopped onion
2 tablespoons I Can't Believe It's Not Butter Light
6 cups reduced sodium chicken broth
16 ounces boneless, skinless chicken breast (roughly 2 breasts) 
2 cans cream of chicken soup
1 cup low-fat milk
20 ounce package of egg noodles

1. Cook egg noodles according to package instructions.  Drain and set aside.  In the meantime, melt butter in a saucepan over medium-high.  Add carrots, celery and onion and cook until tender (about 5 minutes).

2. In a large pot, combine chicken broth and vegetables and bring to a simmer.  Add chicken breasts and boil about 12 minutes or chicken is cooked through (I cut mine open part way through to make sure it got done in the middle).

3. Once chicken is done, remove from the pot and set it aside.  Add milk to the pot and return to a boil.  While waiting for the soup to boil, shred chicken using 2 forks.  Once you have shredded the chicken and the pot is boiling, return the chicken to the pot, along with your noodles.

4. Cook for about 15 minutes, then add the cream of chicken soup and continue cooking for a few more minutes.  Once served, top with a little bit of pepper to taste.

This recipe made a huge batch of soup!  I measured it out to be about 10 cups.  We put half of it in a freezer bag to freeze for later.  A one cup serving worked out to be 7 points+.  Not bad for a hot, filling meal!

Cheddar Bay Biscuits
Courtesy of Food.com, with a few tweaks!

2 cups Bisquick baking mix
3/4 cup cold water
3/4 cup shredded low-fat cheddar cheese
1/4 cup butter
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning


1. Preheat oven to 450 degrees.  Combine Bisquick, water and cheese in a medium sized mixing bowl.  


2. Roll out dough on a lightly floured surface to 1 inch thick.  Cut out biscuits and place on an ungreased baking sheet.  I used a heart-shaped cookie cutter for this, but you can use whatever you can find to cut them out.


3. Melt the butter and spices together.  Brush the biscuits with the butter mixture and bake for 8-10 minutes.

My batch gave me about 11 biscuits.  But you should be able to get a dozen out of the recipe.

Considering this IS a buttery bread product, the Weight Watchers points value was not horrible - 3 points+ per biscuit.  However, it is hard to eat just one . . . so good luck!!