Sunday, October 12, 2014

Creamy Rotisserie Chicken Soup and homemade bread bowls

You get a two-fer on this one. The absolute best chicken soup (and this is coming from Jason who is most definitely not a soup person), and these bread bowls that my friend introduced into my life and I have never been the same. It is the perfect comfort food that has gotten me through many long cold dreary winter nights. Be sure to use Rotisserie chicken and not just shredded chicken breasts, it makes all the difference.      

For the roux:
 4 T flour
 2 T olive oil
 2 T butter
make the roux by heating the oil and butter in pot then sprinkling the flour on top. Whisk together for a few minutes.Take off the heat and set aside while combining other ingredients.
For the soup:
 2 T butter
 2 T olive oil
 2 large carrots, peeled and sliced
 1 C frozen corn
 2 potatoes, diced
 1 yellow onion - diced
 4 cups chicken stock or broth
 3 cups milk or cream or half &half, or a combination
 2 tsp chicken bouillon
 1 t fresh cracked pepper
 1 tsp kosher or sea salt
 1 T dried parsley or 2 T fresh parsley
 3 bay leaves
 1½ t dried basil
 2 cloves garlic, minced
 1 deli rotisserie chicken, shredded
 shredded cheese to sprinkle on top

Start by making the roux. In a large pot, saute the potatoes, carrots and onions in 2 T olive oil and 2 T butter until softened (add the onions at the end). Add all other ingredients including the roux, stir well. Bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency, stirring every few minutes. If you need to thicken the soup a little, mix together some cornstarch with milk then stir into the soup. Before ready to serve, take out the bay leaves, pour into bowls and sprinkle with shredded cheese.

 Bread Bowls:      
2 Tbs yeast
2 Tbs sugar
3/4 Tbs salt
2 C warm water
2 Tbs olive oil
5 C flour
Cornmeal (optional)

Preheat oven to 400. Mix water, yeast and sugar in a small bowl and let sit for 5-10 minutes. Mix remaining ingredients, then add water and yeast mixture. Knead together, adding more flour until no longer sticky. Cover and let the dough rise until doubles in size (about 30 minutes). Grease 2 cookie sheets and sprinkle with corn meal. Punch down the dough and make 6 tennis ball size dough balls. Place on cookie sheet (don't let them touch). Let them rise for another 30 minutes. Bake at 400 for 18 minutes. Cut off the top and scoop out the inside then fill with your favorite soup.

*source: soup-, bread bowls-my friend Chelsea

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