Chicken Soup with Parsley Quick Drop Biscuits

Today was a lazy Sunday for the two of us and I could think of nothing better than  Chicken Soup for dinner.  It is delicious served with warm biscuits or matzoh balls. I chose Quick Drop Biscuits tonight.

Here is a recipe for chicken soup that I have improvised through trial and error over the past two years. It was inspired by the chicken soup that my father in law serves, but is not a replica. He seems to have a special touch with this dish, so I would never pretend to copy it. Instead it was an inspiration to create my own delicious chicken soup. One day, I will get him to teach me his secrets.

Chicken Soup Recipe
Heat in a large soup pot over medium-low heat:
3 tbsp. butter

Add and cook, stirring, until the vegetables are tender but not browned, 5-10 minutes:
1 medium carrot, peeled and diced
1 medium celery rib, diced
1 large onion, diced

Stir in:
3 cups shredded cooked chicken, picked off a whole roasted or rotisserie chicken
1 parsnip, washed but unpeeled and cut into large chunks
2 celery ribs, sliced into medium pieces
2 carrots, washed but unpeeled and sliced into medium pieces
12 cups chicken stock, preferably homemade

Bring to boil, reduce the heat and simmer with the lid on for 35 minutes. Stir in:
1 whole bunch of curly parsley (not the flat leaf Italian variety), long stems removed
2 tsp. salt
1 tsp. pepper

Return lid and simmer until parsley wilts, about 10 minutes.  Serve piping hot.  This soup is excellent as leftovers.  Just reheat and serve again and again.

Warm, doughy, flakey.  Bliss.  This biscuits are a favorite of my childhood.  My mom used to whip these up and serve them with butter and honey for breakfast, but these biscuits are for suitable for any meal and easy to make.  You  just plop them down on the pan, without the hassle of biscuit cutter.

“Quick Drop Biscuits” from The Joy of Cooking

Preheat the oven to 450 F.

Sift together into a large bowl:
1 3/4 cups all- purpose flour
1 tbsp. baking powder
1/2 tsp. salt

Cut in, using a pastry blender or 2 knives, until the size of small peas:
4 to 6 tablespoons chilled butter or shortening

Make a well in the center. Add all at once:
1 cup milk
1 handful of coarsely chopped parsley*

Stir the dough 1 scant minute. Drop walnut size dabs of dough from a spoon onto an ungreased baking sheet and bake 12-15 minutes, or until lightly browned.

* The parsley is an addition that I made to this recipe to create a more savory flavor to go along with the chicken soup.

Today I ask you, the reader: What recipes do you love to cook at are inspired by your family members?