Chicken Soup and Rosemary Herb Bread
Introducing our comforting and flavorful Chicken and Potato Soup recipe, accompanied by a delightful Rosemary Bread! This hearty soup combines tender chicken, hearty potatoes, and an array of aromatic herbs and vegetables for a soul-warming meal that’s perfect for any occasion. Paired with the fragrant and savory Rosemary Bread, this duo is sure to become a new favorite in your kitchen. Let’s dive into how to create these comforting dishes that will fill your home with irresistible aromas and satisfy your taste buds with every spoonful and slice.
Chicken and Potato Soup
Ingredients
Olive Oil
Salt
Pepper
Crushed Red pepper flakes
Thyme
Parsley
Ginger (powder)
Oregano
Herbs de Provence
1 Clove of Garlic
2 Large Carrots Chopped
3 Stocks of Celery Chopped
1/4 Yellow Onion Diced
1/4 Red Onion Diced
1 Japanese Sweet Potato Diced
Chopped Mushrooms
Handful of Raw Spinach
Rotisserie Chicken
1 Carton of Chicken Broth
Instructions:
Coat the bottom of a Dutch oven with olive oil on low heat.
Add in a dash of all spices.
Once the oil starts to shimmer add in carrots, celery, onion, garlic.
Once the onions are translucent add in mushrooms, potatoes, and whole carton of broth.
Cook on medium-low until potatoes are soft. I cooked on low for two hours, but you can cook it faster if need be.
Add in spinach and chopped rotisserie chicken. Once spinach is wilted it should be ready to serve!
Rosemary Herb Bread
Ingredients:
1 cup of Flour (I used GF paleo flower)
1 cup of Plain Yogurt (I used kite hill almond yogurt)
3/4 tsp Kosher Salt
2 tsp Baking Powder
1 tbsp Herbs de Provence
1 Egg White Whisked
1 tbsp Olive Oil
Instructions:
Combine flour, salt, herbs de Provence, and baking powder in mixer.
Once combined add yogurt and mix on low.
In a separate dish combine egg whites and olive oil.
Grease bread pan and add dough.
Lightly coat the dough with the egg white and oil mixture.
Cook at 375 F for 25-30 minutes.
Enjoy!
Notes:
Soup Base: The soup begins with a flavorful base of olive oil infused with a variety of aromatic spices including salt, pepper, crushed red pepper flakes, thyme, parsley, ginger powder, oregano, and Herbs de Provence. These seasonings add depth and complexity to the dish.
Vegetable Medley: A colorful array of vegetables including carrots, celery, yellow and red onions, Japanese sweet potatoes, and mushrooms provide texture, flavor, and nutrients to the soup. Chopping the vegetables into bite-sized pieces ensures even cooking and a satisfying mouthfeel.
Chicken Component: Tender rotisserie chicken adds protein and hearty flavor to the soup. Using pre-cooked chicken saves time and simplifies the cooking process, making this recipe perfect for busy weeknights.
Broth Base: A carton of chicken broth serves as the liquid base for the soup, infusing it with rich flavor and comforting warmth. Using store-bought broth adds convenience, but homemade broth can also be used for a more personalized touch.
Cooking Process: The soup simmers gently on the stovetop in a Dutch oven until the potatoes are soft and the flavors have melded together. Cooking on low heat for a longer duration allows the ingredients to develop depth of flavor, but the cooking time can be adjusted to suit individual preferences.
Finishing Touch: A handful of raw spinach is added to the soup just before serving, wilting gently in the hot broth. This adds a vibrant pop of color and a boost of freshness to the finished dish.
Rosemary Bread: Accompanying the soup is a fragrant and savory Rosemary Bread, made with a simple combination of flour, plain yogurt (or alternative), kosher salt, baking powder, Herbs de Provence, egg white, and olive oil. This homemade bread pairs perfectly with the comforting flavors of the soup and adds a delightful crunch to each bite.
Nutrition Information:
Calories: 200 calories | Carbohydrates: 20 grams | Protein: 15 grams | Fat: 7 grams | Fiber: 3 grams
Frequently Asked Questions:
Can I use fresh herbs instead of dried ones in the Chicken and Potato Soup?
Yes, you can substitute fresh herbs for dried ones.
Use about three times the amount of fresh herbs compared to dried herbs called for in the recipe.
Can I use boneless, skinless chicken breasts instead of rotisserie chicken?
Absolutely! You can use any cooked chicken you prefer.
Simply cook the chicken breasts separately and shred them before adding to the soup.
Can I omit the mushrooms from the soup recipe?
Of course! Feel free to customize the recipe to your preferences.
You can omit the mushrooms or substitute them with another vegetable of your choice.
Can I make the Rosemary Bread without a mixer?
Yes, you can mix the ingredients for the bread by hand instead of using a mixer.
Simply combine the ingredients in a bowl and mix until well combined.
Can I use dairy yogurt instead of almond yogurt in the Rosemary Bread?
Yes, you can use dairy yogurt if you don’t have almond yogurt on hand.
The bread will still turn out delicious!
Can I use regular all-purpose flour instead of gluten-free paleo flour in the Rosemary Bread?
Certainly! You can use regular all-purpose flour if you don’t need to follow a gluten-free diet.
Can I freeze the Chicken and Potato Soup for later?
Yes, you can freeze the soup in airtight containers for up to three months.
Thaw it in the refrigerator overnight before reheating.
Can I use different vegetables in the Chicken and Potato Soup?
Absolutely! Feel free to use any vegetables you like or have on hand.
This recipe is versatile and can be customized to your taste.
Can I use bone broth instead of chicken broth?
Yes, bone broth can be used as a substitute for chicken broth.
It will add additional depth of flavor and nutrients to the soup.
Can I skip the egg white and olive oil coating on the Rosemary Bread?
Yes, you can omit the egg white and olive oil coating if you prefer.
It adds a nice shine and flavor to the bread, but the bread will still turn out delicious without it.