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Chicken Cauliflower Soup with Cheese Biscuits

Enjoy a healthy chicken soup with cauliflower plus more nutritious vegetables. Team it up with cheese biscuits for a hearty lunch or supper.

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Serves 4

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12 ounces cauliflower
4 ounces celery
6 ounces carrot
4 ounces onion
2 cloves garlic
4 cups chicken broth
2 cups water
4 ounces cooked chicken
1/4 cup creamy Italian salad dressing
2 teaspoons Worcestershire sauce
1 dash pepper
1 dash dill weed
2 cups flour
1 tablespoon baking powder
1/4 cup butter or margarine
3/4 cupmilk
2 ounces shredded cheddar cheese
1 spritz non-stick cooking spray

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  1. Chop cauliflower, celery, carrot, onion and garlic and place in a saucepan. Cover with chicken broth and water. Turn burner on to medium heat.
  2. Cut chicken into cubes and add to saucepan. Stir in creamy Italian salad dressing and Worcestershire sauce.
  3. Sprinkle pepper and dill weed into the soup. Cover and continue cooking on medium heat until broth begins to boil. Reduce heat to low and simmer while preparing biscuits.
  4. Place flour and baking powder in a mixing bowl and toss with a fork to blend. Add butter or margarine and use your fork to combine until pebbly.
  5. Turn oven on to 425 degrees. Spray a baking sheet with non-stick cooking spray.
  6. Add milk to mixing bowl and stir to form a soft dough. Add shredded cheese and blend into dough. You may find using your hands works best.
  7. On a lightly floured surface press dough flat, turning once to coat both sides. Continue pressing dough with your hands or a rolling pin until about 1 1/2 inches thick. Cut into circles with a biscuit cutter and transfer to baking sheet. Place in hot oven and bake for 10 to 15 minutes until golden brown. Serve with soup.
Nutritional Information for Chicken Cauliflower Soup with Cheese Biscuits
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