Chicken, Grain, and Vegetable Soup
Whole Wheat Biscuits with Strawberry Butter
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into bite-size pieces (See Note)
- 2 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks organic celery, chopped
- 2 (32-oz) cartons low-sodium chicken broth
- ½ tsp pepper
- ¼ tsp salt
- 1 (8.5-oz) pouch microwavable seven-whole-grains mix
- ¼ cup chopped fresh parsley
Instructions
- Cook chicken in hot oil in a large Dutch oven over medium-high heat 4 to 5 minutes or until browned on all sides.
- Add onion, garlic, carrots, and celery; cook 4 minutes or until vegetables begin to soften.
- Add broth, pepper, and salt; simmer 8 minutes or until chicken and vegetables are done.
- Cook grains mix according to package directions. Add grains and parsley to soup; cook just until thoroughly heated.
Side Dish Ingredients
- 1 cup whole wheat biscuit mix
- 6 Tbsp cold butter, divided
- 1 cup milk
- 2 Tbsp minced organic strawberries
- 1 Tbsp honey
Side Dish Instructions
- Preheat oven to 425°F. Place biscuit mix in a large bowl; cut 2 Tbsp butter into mix with a fork until crumbly. Add milk, and stir just until mixed.
- Drop batter into 6 mounds on a lightly greased baking sheet. Bake 10 to 12 minutes or until biscuits are done.
- Meanwhile, mash and stir 4 Tbsp butter until softened; add strawberries and honey. Stir until blended. Serve with biscuits.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
357
|
204
|
561
|
| Fat (g) | 8 | 13 | 21 |
| Sat. Fat (g) | 1 | 8 | 9 |
| Protein (g) | 32 | 3 | 35 |
| Carb (g) | 36 | 20 | 56 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 700 | 296 | 996 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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