Rosemary Chicken Potato Soup and Sweet Fluffy Whole Wheat Dinner Rolls

Ingredients

• 12 cups canned chicken broth or make your own
• 2 Tbs. olive oil
• 3 medium carrots, chopped into cubes (1 cup)
• 1 large onion, chopped (1 cup)
• 1/2 head broccoli, chopped (1 cup)
• 1 medium zucchini, chopped (1 cup)
• 3 stalks celery, chopped (1 cup)
• 6 large potatoes, chopped
• 1 head garlic, peeled and chopped
• 1 lb. cooked chicken, chopped
• 1 tsp. dried rosemary or 2 Tbs. fresh, finely chopped
• salt and pepper

Instructions

1. In a medium skillet, combine garlic and onions with olive oil and cook until brown.
2. Heat broth in large pot over high heat and add all ingredients except chicken.
3. Boil until all veggies are soft and add salt and pepper to taste.
4. When veggies are soft turn off heat and add chicken.
5. Serve hot with crackers or warm bread.

Ingredients

• 1 2/3 cups whole wheat flour
• 2 cups all purpose flour
• 1/4 cup and 2 Tbs. sugar
• 1 Tbs. active dry yeast
• 1/2 cup milk
• 1/2 cup water
• 1 tsp. salt
• 1/4 cup butter (1/2 stick)
• 1 egg, beaten
• 1 Tbs. olive oil (optional)

Instructions

1. In a small saucepan warm milk, water, and butter until it reaches 120 - 130 degrees F (50 - 55 C). Pour into small mixing bowl and stir in yeast. In a large bowl combine sugar, salt and flour. Add beaten egg to yeast mixture and whisk together. Pour into dry ingredients and stir until a dough forms. If it is to wet add a few more Tablespoons of flour.
2. On a lightly floured surface, knead dough for about 5-7 minutes until it becomes smooth and resistant.
3. Place in oiled bowl and turn to cover on all sides. cover and place in warm place to rise for about 1 hour until doubled in size.
4. Punch down and roll into 12 balls and place in greased baking pan. I use a 13x9 in.
5. Bake at 400 degrees F (200 C) for 15-20 minutes until browned. Remove from pan to cool quickly.