As you can see, I am drawn to her beauty:
I just can't resist, you see!!
So, it's been pretty chilly-willy here in Seattle as of late, so I decided to make some warm, hearty chicken noodle soup for dinner tonight. I'm trying to stave off any potential cold/flu, since pretty much everyone I know is suffering from some form or another of the Creeping Crud. Here's my recipe for Hearty Chicken Noodle Soup:
-1 lb. boneless, skinless chicken breasts
-1 medium onion, chopped
-3 to 4 stalks of celery, chopped
-1/3 lb baby carrots, chopped
-3 to 4 cloves of garlic, chopped
-2 cans of chicken broth
-1/2 bag of egg noodles
-salt and pepper
Instructions: In a crock pot, place all ingredients, plus one can of water (or more if you want a lot of broth). Allow to heat for 1 hour, or until chicken is cooked through. Remove chicken and using the two-fork method, separate the chicken breast into thin slices and replace into crock pot. Allow to cook for 2 1/2 to 3 1/2 more hours, or until the veggies are tender. Add the noodles and cook for 30 minutes more. Serve with your favorite bread (the recipe for my favorite bread is listed below).
Soooo yummy, just look at those colors! That says Autumn to me right there! And you can see a tasty slice of my favorite bread is nestled with there next to the bowl. Here's the recipe for Amish White Bread (I got it from AllRecipes.com and halved it to make just one loaf, but you can use the full recipe to make two):
-2 cups warm water (approx 110F)
-2/3 cup white sugar
-1 1/2 tbsp active dry yeast
-1 1/2 tsp salt
-1/4 cup vegetable oil
-6 cups of bread flour
Instructions: In a large bowl, dissolve the sugar into the warm water. Add the yeast and allow to proof until it gets creamy and frothy. Mix in the salt and oil, then add the flour one cup at a time (I used my handy-dandy KitchenAid to do the mixing for me!). Once well combined, knead the dough on a lightly floured surface until smooth. Place in a well oiled bowl and turn it to coat. Cover with a damp cloth and allow to rise until doubled in size, about an hour. Punch dough down then knead for a few minutes. Divide the dough in half and shape into loaves. Place the dough into a well oiled loaf pan and allow to rise for 30 more minutes or until the dough has risen 1 inch above the pan's sides. Bake at 350F for 30 minutes or until the top turns a light golden brown.
I love love love this bread, it's so simple! I make it pretty much every time I make something in my crock pot, because it goes so well with everything: roast beef, beef stew, chicken noodle soup, etc. My husband and brother love it, as well, they say that it tastes like the bread they ate in the Renaissance, haha! And I like that there's always plenty leftover, too. When I make the full recipe, I usually make the second loaf into cinnamon bread for breakfast. I once even went so far as to use the cinnamon bread to make French toast one morning!
Thanks for bearing with me this crazy-insane month of September! I have a bake sale coming up on the 23rd, so be sure to stop by to see more KitchenAid fun!!