Chicken Noodle Soup and Breadsticks:
Dump 3 cans of chicken broth in a large pot, throw in 3 stalks of celery sliced, 3-4 big carrots that have been peeled and sliced, 1/2 of a small onion chopped (or 1 TBSP dried onion) and a chicken breast that has been cut into bite size chunks. Set that to boil for about 20 minutes till the chicken is done and the veggies are as tender as you'd like.
Dump in about 16 oz. of dry noodles (penne holds up the best for this soup). Add more water if you need to - you don't want a whole lot of liquid, just a couple of inches over the top of the noodles and stuff. Boil (stir often) till the noodles are done. Stir in 2 cans cream of chicken soup and serve.
We eat this about once a week in the fall/winter. I always mix up a batch of breadsticks to go with it.
Those are easy too - after you get the veggies and chicken boiling, put 1 1/3 cups really warm water in your mixer bowl. Add 1 TBSP yeast, 1 TBSP sugar, 1 tsp salt, and mix. Let this sit for just about a minute to get started. Then add in 3 1/4 cups flour (sometiems a bit more or less depending on the humidity - you want a soft dough that is not sticky). Mix for 10 minutes by hand or machine. (You can do this in a bosch, kitchenaide, or bread machine). Melt 1/4 cup butter and pour it onto a large jellyroll pan. Spread the dough onto the pan. You'll have to stretch and press the dough to get it as close to the edges as you can. Cut the dough into breadsticks - we do one cut across the middle and then about 7 the long way, but you can cut them however big or small you'd like. Let rise until puffy (sometimes I put them in the oven and then turn it on to pre-heat if I'm in a hurry). Bake at 425 for 10-15 minutes. Brush with butter and sprinkle with garlic salt. Really good!
If you want sweet breadsticks for a treat, at the end instead of using garlic salt, sprinkle with cinnamon/sugar.
Dump in about 16 oz. of dry noodles (penne holds up the best for this soup). Add more water if you need to - you don't want a whole lot of liquid, just a couple of inches over the top of the noodles and stuff. Boil (stir often) till the noodles are done. Stir in 2 cans cream of chicken soup and serve.
We eat this about once a week in the fall/winter. I always mix up a batch of breadsticks to go with it.
Those are easy too - after you get the veggies and chicken boiling, put 1 1/3 cups really warm water in your mixer bowl. Add 1 TBSP yeast, 1 TBSP sugar, 1 tsp salt, and mix. Let this sit for just about a minute to get started. Then add in 3 1/4 cups flour (sometiems a bit more or less depending on the humidity - you want a soft dough that is not sticky). Mix for 10 minutes by hand or machine. (You can do this in a bosch, kitchenaide, or bread machine). Melt 1/4 cup butter and pour it onto a large jellyroll pan. Spread the dough onto the pan. You'll have to stretch and press the dough to get it as close to the edges as you can. Cut the dough into breadsticks - we do one cut across the middle and then about 7 the long way, but you can cut them however big or small you'd like. Let rise until puffy (sometimes I put them in the oven and then turn it on to pre-heat if I'm in a hurry). Bake at 425 for 10-15 minutes. Brush with butter and sprinkle with garlic salt. Really good!
If you want sweet breadsticks for a treat, at the end instead of using garlic salt, sprinkle with cinnamon/sugar.
1 comment:
I made this recipe this past weekend, only I subsituted the broth for chicken stock.. it was still Yummy. and I was so proud of myslef for making homemade breadsticks! Which were good too, even though they stuck to the bottom of the pan and we could only eat the tops (i must have pushed all the butter to the sides) none the less.. it was yummy!
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