Today’s Bread Baking and Dutch Oven Chicken Veggie Soup

I spent a wonderful afternoon in the kitchen today. I made 4 loaves of bread, 1 dozen dinner rolls and some chicken veggie soup in my new dutch oven.

I started out by making the bread. We were almost out so I figured I better get it going. I made 4 loaves. It is a double batch of my 2 loaf recipe and you can find that here: 

Then I started my chicken veggie soup. Here is the recipe:

Dutch Oven Chicken Veggie Soup
1 onion, chopped
3T olive oil
1 ½ lbs boneless skinless chicken, cut into bite size pieces
1 quart green beans (or 2 cans), drained
1 quart corn (or 2 cans, drained)
2 cups sliced carrots
1 can diced tomatoes
1 quart homemade stock, can be chicken stock or veggie stock (or 2 cans stock)
2 T Worcestershire sauce
1 can organic cream of mushroom soup (a brand such as Amy’s, found in health food stores)
Salt and pepper to taste

Heat a 5qt dutch oven on medium high heat. When it is hot, add oil and let it heat up a bit. Add onions and let them cook a couple of minutes. Add chicken and cook until it is no longer pink looking and the onions are soft. Add remaining ingredients. Bring to a boil, cover and reduce heat to low. Let this soup simmer for 2 to 3 hours.

Here it is in pics..

After the dutch oven is hot, add the oil, let it heat up. Add the onions and let them cook for a few minutes..

Add the chicken and let it cook until it is no longer pink and the onions are nice and soft…

Add the remaining ingredients..

Cover and turn to low and let this simmer for 2 to 3 hours.. when you are done, taste and add salt and pepper as your tastes prefer..

Serve with a salad and these delish dinner rolls..

I was playing with my roll recipes today and came up with something new. Sometimes I am inspired to just play in the kitchen and this was the outcome for today. Don’t really have a name for these yet.. hmm.. maybe.. Crystal’s Kitchen Play Time Rolls?? Haa..haa.. Well maybe just …

Easy Dinner Rolls
2 cups milk
½ cup cane juice crystals or sugar
2T butter
1T yeast
1t salt
4 to 5 cups whole wheat flour (or a mix of white and wheat, whatever your preference is)

Combine milk, sweetener and butter in a saucepan and heat until the butter melts and sweetener is dissolved. Pour this into your mixing bowl (Bosch or Kitchen Aid). Let this cool until it is a little hotter than baby bath water. When it has cooled down, add yeast. Let it sit for a few minutes and get a little foamy. Add salt and half the flour. Mix and then add the rest of the flour. It may require a little more flour but you are looking for a soft dough that is not sticky. So add any extra flour a little at a time.

Knead for 4 to 5 minutes in a Bosch and 7 to 8 minutes in a Kitchen Aid mixer. Cover and let this rise in the bowl for about one hour or until it has doubled in size.

Turn the mixer on to punch it down and mix it up a bit. Take the dough out of the mixer and divide it into 12 pieces. Spray a 9x13 pan with non-stick spray. Roll the pieces of dough into balls and put them in the pan. Let this rise until double in size; 45 min. to an hour.

When they are done rising bake at 350 for 30 to 35 minutes or until golden brown. As soon as they come out of the oven rub butter over the top of them.

Enjoy your meal! :)


  1. This all looks good - thanks for sharing the roll recipe! My husband saw the photo and started drooling. :)

  2. Thank you for this recipe :) It sounds YUMMY and EASY!! Two wonderful things a recipe can be!

  3. How did you fit those four loaves of bread in your dutch oven?

  4. Anon.. haa..haa.. don't know if that is a serious question?? :) The bread was baked according the recipe posted in bread pans in my oven.. :)

  5. Hi Crystal.. where do you find your gluten flour? Everything looks yummy! :-)

  6. I buy gluten flour from my food co-op, Azure Standard.. you can also find it in health food stores or online..

    You can also make the bread without it... just make sure you give it one good rising before shaping it into loaves.. then let it rise again..


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