Chicken Noodle Soup & Rosemary Olive Oil Bread

I know some places are getting into spring and warm weather. But here, March is our snowiest month! Chicken noodle soup is great for fighting the flu! So if your feeling something coming on-making this chicken noodle soup. Earlier this month I made this delicious Chicken noodle soup that was passed down to me by a friend. When I tried heres I knew my hubby would love it and I needed the recipe. And I was right-he loved it. When she gave me the recipe she said she doesn’t measure she just tastes and eyes it as she goes.

chicken noodle

Chicken Noodle Soup

Cook a whole chopped white onion, 4 crushed garlic,celery, and baby carrots in olive oil with poultry seasoning, thyme, rosemary, bay
leaves, pepper, I added ginger (help with decongestion, break up mucus in the throat, and help fight viral infections) … All
in a big pot until they are tender. While they are cooking I use “grandmas ” frozen egg noodles from King Soopers and let them thaw. Also I cut up a rotisserie chicken without the skin into little pieces. Once all the veggies are tender add the chicken. Then add two 32oz boxes of chicken stock and one 32 oz box of veggie stock. Taste and see if it needs more seasoning. Bring to a boil. Add noodles and cook for 30 min. I add fresh parsley and milk. Then enjoy! I think it taste better the next day after it has been in the fridge over night.

After it had cooked for 30 minutes, we put the soup in the crock pot and let it cook all day. Just watch it and make sure it doesn’t cook the broth out like it did to ours. We went to the store the next day to buy some more stock.

I love eating bread with soup. I found this delicious recipe for Rosemary Olive Oil Bread on Pinterest to go with our Chicken Noodle soup.

Rosemary Olive Oil Bread

recipe from a hint of honey

INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

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