Curtis Stone’s Chicken Noodle Soup and Red Lobster’s Cheddar Bay Biscuits
If Curtis Stone never does anything else the rest of his life, this soup will be worth his time on earth. The noodles* and egg add enough texture so it doesn’t seem like you are just eating broth, but it’s not so thick you think it’s a stew. The fresh veggies and herbs give it that wonderful homemade smell and flavor. Many canned soups have a really salty taste, but this soup is smooth with a nice blend of salt, pepper, and thyme lending it a subtle flavor. Plus, it is super simple to make!
*The recipe calls for a cup of egg noodles, but I use the whole bag. It takes the same amount of time either way.
For any of you who have been to Red Lobster and eaten so many of their biscuits you don’t have room for dinner, this recipe is for you. According to the website, this is the actual recipe used at Red Lobster (I perused several recipes claiming the same thing and they all had the same recipe). Whether they are authentic or not, they taste just like Cheddar Bay Biscuits. It is a nice heavy bread to have with a light soup.
Curtis Stone’s Hearty Chicken Noodle Soup
- 1 tablespoon olive oil
- 1 onion, medium dice
- 1 garlic clove, finely chopped
- 1 leek (white and pale green parts only)
- 3 carrots, peeled
- 2 celery stalks
- large fresh thyme sprig
- Sea salt and freshly ground black pepper
- 8 cups chicken stock or chicken broth
- 1 cup dried wide egg noodles
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- 3 tablespoons chopped fresh flat leaf parsley
- 2 large eggs
Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until soft, about 3 minutes. Cut the leek, carrots, and celery into a medium dice (I personally cut all of my veggies before I heat the oil. Less stress that way). Add the leek, carrots, celery, and thyme to the onions and garlic. Sprinkle with salt and sauté until the vegetables soften, about 3 minutes.
Add the chicken stock and bring to a boil. Add the noodles and cook for 5 minutes.
Add the chicken and simmer very gently until the chicken is just cooked through, about 7 minutes.
Remove the thyme stem. Remove from the heat and stir in the parsley.
Beat the eggs in a small bowl to blend. While slowly stirring the soup in a circular motion, slowly drizzle the eggs into the soup. Cook just until the eggs form streaks throughout the soup.
Season the soup to taste with salt and pepper. Ladle the soup into bowls. Serve and enjoy.
Red Lobster Cheddar Bay Biscuits
- 2 1/2 c Bisquick baking mix
- 1 c Cheddar Cheese; finely grated
- 3/4 c Whole Milk (I use skim with no discernible difference)
- 2 tbsp butter
- 1/8 tsp Garlic Powder
- 1/4 c Butter
- 1/2 tsp Garlic Powder
- 1/2 tsp Dried Parsley
- 1 dash Salt
1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl. Mix until well-combined.
3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.
4. Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt. Brush this mixture over the tops of each unbaked biscuit.
5. Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown. Serve warm.