Chicken Noodle Soup with Biscuits Dutch Oven Recipe
1 1/2 to 2 pounds boneless chicken breast halves or thighs, cut in large chunks
1/2 cup chopped onion
1 cup chopped celery
2 Quarts Chicken Stock
Dash black pepper
One package noodles
6 to 8 Pop and Fresh Butter Jumbo Biscuits, or your favorite
Tastes like you spent hours cooking!
Directions:
In your 12″ Deep Dutch Oven preheat and oil then put in chicken with chopped onion and celery. Add the chicken stock add your pepper and noodles. When the noodles are just about done add the biscuits. You can pull apart the jumbo biscuits and you have two biscuits to put on top of the soup. Hopefully you have a little room for the rolls to grow. Put the lid on and cook till everything is done. You might want to oil the lid before you put it on so the rolls do not stick to the lid. Put 15 briquettes on the top and 10 on the bottom.
By Colleen Sloan Dutch Oven Class April 2011
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don’t forget the Food!!!
Chicken Noodle Soup with Biscuits Dutch Oven Recipe
