Perfect Fall Dinner: Hearty Chicken Soup with Gluten Free Buscuits

Once the temperature drops I start craving homemade soup. And what goes wonderful with soup – my Nana’s Buscuits! But for us they are now gluten free – but with a bit of tweaking they are almost as good as Nana’s! 

Gluten free Buscuits adapted from Nana’s recipe 

2 1/4 cups gluten free flour 

4 1/2 teaspoons baking powder

1/2 teaspoon salt 

1 teaspoon xanthan gum

3 tablespoons shortening 

1 cup milk 

 Preheat oven to 350. 
  1) mix together dry ingredients 

  
2) cut in shortening using a pastry blender or 2 knives. 

  
3) Add milk. If the dough is a bit dry add a bit more milk. It needs to be a moist dough consistency. 

  
4) Roll up into small balls and flatten to liking (these Buscuits won’t rise)   Place on parchment paper. 

   
Bake for 14minutes then flip them over and cook for another 4 minutes. I find they cook more evenly with flipping them over. 

Hearty chicken soup 

What I love about homemade chicken soup is that you can make it with whatever you have. 

I started with Gluten Free chicken broth and threw in a large frozen chicken breast. Cook on medium-low for 2 hours. I sprinkled in some poultry seasoning, seasoning salt, Mrs. Dash and ground pepper. 

After 2 hours I removed the chicken breast and sliced the meat off the bone. Return the chicken back to the soup! 

 
I chopped a small onion and threw it in. I then added 2 potatoes, 2 large carrots, a cup of frozen pees. Depending on what you have on hand you can add anything. 

  
Enjoy your simple comfort food meal perfect for a fall day!

What’s your go to homemade soup? 

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