Creamy Chicken and Veggie Soup with Cheddar Biscuits

It's getting chilly which puts me in the mood for soup.  To make this more than the ordinary chicken soup, I made it creamy by adding some quick homemade chunky mashed potatoes. 

Creamy Chicken and Veggie Soup

2 carrots peeled and diced
2 stalks of celery diced
1 medium onion, diced
1 Tbsp butter
32 oz. box Kitchen Basics chicken stock
1 large boneless skinless chicken breast cut into cubes
4 medium sized red potatoes peeled and diced
1 Tbsp minced garlic
1 tsp salt
1/2 tsp black pepper
1 tsp oregano
1/4 cup homemade yogurt


In a sauce pan on medium heat, melt the butter and saute the veggies until soft.  Add chicken stock and spices and chicken.  Let simmer.  Meanwhile cook potatoes in a casserole dish in the microwave until tender.  Add yogurt, salt, pepper, and mash into a smooth but slightly chunky consistency.  Add to the soup.  Enjoy. 


Cheddar Biscuits

1 1/2 cups blanched almond flour
4 Tbsp coconut flour
4 Tbsp butter
1 cup shredded cheddar cheese
1 tsp parsley
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp salt
2 eggs
4 Tbsp homemade yogurt

You can do this by hand, but I used my food processor to pulse blend until just mixed together.  Put into muffin cups using a cookie scoop.  Bake at 350 until just golden (about 15 minute).