Chicken Soup with Biscuits

There's a wealth of health in this vegetable-packed, chicken soup. Accompanied by biscuits that bake up fluffy and tender.

From kitchen to table in 1 hour 45 minutes.

1 ounce potato
1/2 ounce carrot
1/2 ounce broccoli
1/2 ounce cauliflower
1/2 ounce celery
1/4 ounce frozen corn
1/4 ounce garlic
1/8 clove cooked chicken
1 ounce chicken broth
1 cup tomato sauce
3 tablespoons Italian salad dressing
2 tablespoons red wine vinegar
1 1/2 teaspoons lime juice
1 pinch dill weed
1/4 teaspoon Italian seasonings
1 pinch pepper

1 pinch 1 pinch 2 cups flour
2 teaspoons baking powder
4 tablespoons butter or margarine
2/3 cup milk

Directions

1. Peel potatoes and cut into cubes. Place in a crockpot or saucepan with a lid.
2. Scrub or peel carrots, dice and add to potatoes.
3. Chop broccoli, onion, cauliflower and celery and add to pot. (If available, use celery hearts and include the leaves.)
4. Add corn, garlic, and cooked chicken.
5. Add water, chicken broth, tomato sauce,
   salad dressing, salsa, red wine vinegar, and lime juice.
6. Sprinkle seasonings over and stir.
7. If using a crockpot, cook on high for 1 hour
   and then low for another 2 hours or longer.
   (Or on low for 4 hours or longer).
8. If using a saucepan on the stovetop, cover
   and heat to boiling. Then reduce heat to simmer and continue cooking for another
   hour or more.
9. 20 minutes before serving make biscuits. Preheat oven to 450 degrees.
10. In a mixing bowl, combine flour and baking powder. Toss with a fork to mix baking
    powder evenly into flour.
11. Add margarine and use the fork to cut the margarine into the flour mixture.
12. Add milk and form into a soft dough. A few drops more milk may be added if needed.
13. Place dough onto a lightly floured surface.
    Turn the dough to coat both sides with flour
    and pat down to 1/2 inch thickness
14. Use a biscuit cutter and place on an ungreased cookie sheet.
15. Bake for 12 to 15 minutes until lightly golden.

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