Soup is one of those things that I really have to be in the mood for, and the other day it was a cloudy/rainy/snowy/windy afternoon that called for a bowl of warm soup. I flipped through the recipe binder and found myself not only wanting soup but wanting to try something new. I found a recipe that I’d printed and placed in the binder without ever trying and this was its day… Chicken Pot Pie Soup sounded perfect.

Of course, me being me, I sipped some wine and started substituting. Vegetables, sip, chicken, sip, and creamy seasoned liquid. The grand finale, however, was that I was planning on using “my” pie crust recipe until I realized that the soup needed something like dumplings… but not. Biscuits. I had actually never made biscuits before – but my good friend, wine, told me that this would be simple. I found a recipe, did some substituting again (ADD VODKA TO ALL THE THINGS!) and, voila! fluffy delightful biscuits! I tore up a biscuit and dropped one into each bowl of soup.

As you can see below, I also added some cheese because, why not.

It was, in a word, magnificent.

I wrote down my modifications so we could create this again – as I’m sure we’ll still have a few more rainy/snowy/slushy/cloudy/windy days before summer bores us with it’s monotonous heat and barbecuing 😉

Chicken & Vegetable Soup

Creamy Chicken and Vegetable Soup

  • 2 Cups Chicken, cooked and diced
  • ½ Medium Yellow Onion, Diced
  • 2-3 Celery Stalks, diced
  • 2-3 Carrots, diced
  • 1 ½ Cups Broccoli florets, chopped
  • 3 TBS Butter
  • 4 Cups Chicken Broth
  • 1 Cup Heavy Cream
  • 3 TBS Flour
  • 1/2 tsp ground black pepper
  • 1/2 tsp thyme
  • 1/2 tsp sage
  • 1/2 tsp basil
  • 1 tsp salt
  • 3-4 cloves of garlic, crushed


  1. In a large pot melt butter over medium heat. Add onions, celery, and garlic and stir to coat. Cook for 3-5 minutes. Add flour, stir well, and then add chicken broth a ½ cup at a time until broth heats through before adding more broth.
  2. Once all broth has been added, stir in seasonings, chicken, and broccoli.
  3. Heat over medium until soup is bubbling. Turn down heat to simmer for 20-30 minutes (if serving with biscuits, can make at this time).
  4. Add cream. Allow soup to heat through before serving.

Serves 6

Chicken & Vegetable Soup 2

Homemade (Vodka!) Biscuits
adapted from this recipe


  • 2 cups Flour
  • 1 tsp Salt
  • 1 TBS Sugar
  • 1 TBS Baking Powder
  • 1/3 Cup Butter, cubed
  • ¾ Cup Milk
  • ¼ Cup Vodka


  1. Pre-heat oven to 425°F.
  2. Sift flour, sugar, salt, and backing powder in a mixing bowl. Add butter and mix well until butter is crumbled and coated, but not completed mixed. Slowly add milk, then vodka. Mixture should pull away from bowl.
  3. Knead (with dough hook or hands) 15-20 times.
  4. Roll out onto floured surface to 1 inch thick. Cut with biscuit cutter or glass. Should make 6 biscuits.
  5. Place on well greased baking sheet (or foil lined). Bake for 13-15 minutes until outsides are browned.

Should make 6 Large Biscuits

This is a quick and easy dinner, so I’m linking up here