Chicken and Rice Soup with Homemade No Knead Artisan Bread

Two Recipes!  Soup Sunday added some homemade no knead bread that is ready in about 4 hours tops.  

This is an easy and delicious Chicken and Rice soup I found to make this last weekend.  The recipe has a ton of flavor from.the spices added.  Just make sure you have extra chicken broth available when you reheat the soup.

Chicken and Rice Soup

1 tablespoon olive oil

1 tablespoon unsalted butter

1 medium yellow onion, diced (approximately 1 cup)

2 large carrots, diced into ¼-inch pieces (approximately 1 cup)

2 ribs celery, diced into ¼-inch pieces (approximately 1 cup)

2 teaspoons garlic, minced

1 teaspoon dried basil

½ teaspoon dried oregano

1 teaspoon kosher salt

¼ teaspoon pepper

⅛ teaspoon red pepper flakes, optional

6 cups (1,440 g) chicken broth, and I can for reheating 

1 cup (185 g) long-grain white rice, uncooked

2 cups (280 g) rotisserie chicken, shredded and cubed

fresh parsley, for garnish

To a large pot over medium heat, add olive oil and butter.

Once butter is melted, add onion, carrots, and celery. Cook until softened, stirring occasionally (about 8-10 minutes). Add garlic and cook 1 more minute.

Add basil, oregano, salt, pepper, and red pepper flakes (if using). Stir to combine.

Add chicken broth and bring mixture to a boil.

Reduce heat to medium-low and add rice. Stir to combine.

Simmer for 10-12 minutes. Then, add the diced chicken. Cook for 10-15 more minutes, or until the rice has cooked through and is tender.

Serve immediately, garnished with fresh parsley.

Quick and easy...this is the second time I made this.  It is tasty and great toasted. I think next time I am going to add some apices. 

No Knead Artisan Bread

3 cups bread flour, or plain/all purpose (15.8 oz. or 450g)

1 tablespoon white granulated sugar

2 teaspoons dried, instant or rapid rise yeast

1 1/2 teaspoons salt

1 1/2 cups (375 ml) warm water

1 tablespoon (15 ml) olive oil

Combine flour, sugar, yeast and salt in a large bowl. Add water and oil, mixing to incorporate all of the ingredients together. Dough will be wet, sticky and shaggy.

Lightly spray the top with cooking oil spray. Cover with plastic wrap and place a dry tea towel over the top.

Leave in a warm, draft-free place for 2-3 hours, until doubled in size. Dough will have a lot of little holes or bubbles and be wobbly like jelly.

Place a large (10-inch or 26cm) dutch oven or heavy based pot in the oven with a lid. Preheat oven to 450°F (230°C) 30 minutes before baking.

Lightly flour work surface and plastic spatula with up to 1 tablespoon flour. Scrape dough out of bowl onto work surface with spatula. Sprinkle the top of dough with a large pinch of flour and fold it over on itself with the spatula (about 5-6 folds). Roughly form a round shape.

Measure out a large piece of parchment paper, large enough to transfer the dough into the pot. Place paper next to the dough and roll dough onto the paper, smooth side up. Carefully move it to the centre of the paper and reshape if needed, or shake pan a couple of times to evenly distribute dough. (It will even out while baking.)

Loosely cover with plastic wrap and let rest while oven is preheating.

Use oven mitts to carefully remove hot dutch oven from oven. Grab the parchment paper from each end to pick up the dough and transfer it into the pot.

Cover with lid and bake for 30 minutes, then remove lid and bake for an additional 12-15 minutes, until loaf is beautifully golden browned.

Transfer to a wire rack to cool for 10 minutes before slicing.