On Sunday for lunch, since grilled cheese is off the menu currently, I decided to make biscuits. I wanted to try to make biscuits that weren’t extremely dry, so I tried the “Light and Fluffy Gluten Free Biscuits” from Gluten Free Cooking School. They were very light and very good! I added currants to add a bit of zing.
I also made some chicken soup to go with it:
Easy Homemade Chicken Soup
4 chicken thighs
Various vegetables chopped – I used carrots, asparagus, mushroom, celery, yellow peppers. You could add peas, broccoli, cauliflower, green beans, onions, etc.
Various dashes of spices – I used garlic powder, thyme, basil, parsley, paprika, salt and pepper.
- Boil chicken until cooked. Add spices and let it simmer.
- About 20 minutes before you want to eat the soup, remove chicken from pot, debone and slice into pieces. Return to pot.
- Add vegetables and cook until vegetables done, about 15 minutes.