Categories: Chicken, Soup

Ingredients

• 1 lb chicken breasts
• 10 bouillon cubes
• 2 quarts water
• 2 cups bisquick
• 2/3 cups milk
• 2 tbsp butter
• 4 eggs
• 2 stalks celery

Directions

1. Place chicken breasts & bouillon cubes in a large pot & cover with 2 quarts of water. Bring to a boil, reduce heat to medium and simmer for 20-25 mins until chicken is done.

2. Meanwhile, boil the eggs.

3. Then mix together the bisquick and milk until soft dough forms.

4. When chicken is done, remove from pot and set aside.

5. Drop spoonfuls of dough into the chicken stock. Simmer over low heat, covered, for 10 mins, then uncovered for 10 mins.

6. Meanwhile, dice 2-4 stalks of celery until you have approximately 1/2 – 1 cup of diced celery.

7. Cut or shred chicken into bit sized pieces. Saute celery in 2 tbsp of butter for a couple of mins.

8. Add in chicken & season well with salt and pepper. Stir to combine.

9. Add the chicken and celery to the soup. Remove yolk from boiled eggs and chop whites and add to soup.

10. Stir all to combine.

Email to a friend | Print this recipe | Back