Kathleen
Cupcake
I thought the bowl was delicious. It was sturdy, had a nice crumb and held up well to the soup. As the liquid soaked into the bread, the crust remained firm and was almost crunchy. The bread was soft to the point of touching the hardened crumb. At dinner, I ate every bite of my bowl. Frank is not a huge fan of whole grains but ate a significant part of the bread. I found, by using freshly ground flour, the bread to be more sweet and almost nutty compared to regular whole wheat flour that I've gotten off of the store shelves.
The soup was scrumptious. In fact, I have found my pot pie filler in this soup. If I use it for standard pot pies, I will simply thicken the broth a bit more. (Not a lot more though.) I've made chicken pot pie in the past and it was good. Good is the enemy of great and this soup was great. Buttery in parts, full of meat and veggies, and the soup part was velvety. I'll definitely make it again.
I got the basic recipe for the soup from this location, but I made some changes. I'm not huge into salt so I cut it back to two teaspoons. We like pepper, so I upped it to 2 teaspoons. Instead of regular chicken stock, I used BTB to make 3 cups of chicken and 3 cups of veggie stock. I used 10 ounce packages of corn and peas. I had hoped to find a mix but didn't, so just used a package a piece. Last of all, I did not shred the chicken but tore it into bite-sized pieces as I deboned the rotisserie chicken. (Yes, I could have used the carcass to make stock, but felt lazy on the day I made it.) Oh, I also used some snow mushrooms because they were what I had on-hand. They held up well and were very tasty.
It made enough for 6 hearty eaters. With us, it made enough for um....5 meals.
I sliced up the remaining bread into planks and dried them in the oven, and have been eating them like melba toast or crackers. Very crunchy and VERY yummy.
The soup was scrumptious. In fact, I have found my pot pie filler in this soup. If I use it for standard pot pies, I will simply thicken the broth a bit more. (Not a lot more though.) I've made chicken pot pie in the past and it was good. Good is the enemy of great and this soup was great. Buttery in parts, full of meat and veggies, and the soup part was velvety. I'll definitely make it again.
I got the basic recipe for the soup from this location, but I made some changes. I'm not huge into salt so I cut it back to two teaspoons. We like pepper, so I upped it to 2 teaspoons. Instead of regular chicken stock, I used BTB to make 3 cups of chicken and 3 cups of veggie stock. I used 10 ounce packages of corn and peas. I had hoped to find a mix but didn't, so just used a package a piece. Last of all, I did not shred the chicken but tore it into bite-sized pieces as I deboned the rotisserie chicken. (Yes, I could have used the carcass to make stock, but felt lazy on the day I made it.) Oh, I also used some snow mushrooms because they were what I had on-hand. They held up well and were very tasty.
It made enough for 6 hearty eaters. With us, it made enough for um....5 meals.
I sliced up the remaining bread into planks and dried them in the oven, and have been eating them like melba toast or crackers. Very crunchy and VERY yummy.
