Salsa Chicken Soup with Garlic Biscuits
photo by Linda Doell
This is a quick, simple soup that packs a lot of flavor. If you want extra heat, use a medium to hot salsa. This is a good soup to use leftovers as well and can be adapted for your needs.
SALSA CHICKEN SOUP WITH GARLIC BISCUITS
(serves 4; cost with listed ingredients, $9)
3 1/2 cups of fat free chicken broth
2 (9 oz.) cans of cooked chicken breast
1 cup of frozen spinach leaves
1 container (12 oz.) of fresh mild salsa
1 cup of dry egg noodles
1 tsp. soy sauce
1 can of butter biscuits
garlic powder
Put all of the ingredients except the biscuits into a pot. Bring to a boil and cook until the noodles are tender.
To make the biscuits: Preheat oven to 375 degrees F. Place biscuits on a non-stick baking tray and sprinkle garlic powder on top of the biscuits and bake for 8 to 10 minutes or until the biscuits are golden brown.
