Chicken Veggie Thai Soup and Crusty Whole Grain Artisan Free Form Bread

Today is Wanderlust "WanderFood Wednesday"! It is a time to blog food and link up with others who are doing the same thing today! Click any WanderFood Wednesday Link to go view the others participating today! Come back here and click the link through out the day to see an updated link list! 

My recipe today is Chicken Veggie Thai Soup and Whole Grain Artisan Free-Form Bread (Healthy Bread in Five Minutes a Day book)! It is a quick and easy spin on plain-old-good-for-you Chicken Noodle Soup!
Sun Brand Tandoori Powder, 4-Ounce Tins (Pack of 12)
~~~~~~~~~~~~~~~~~~~~~~Mrs. Dash Seasoning Blend, Garlic & Herb 2.5 oz (71 g)

Chicken Veggie Thai Soup

4 Chicken breast
3 c. carrots, sliced
2 med. onions, diced
4 c. cabbage, shredded
1 bulb garlic, minced
3 c. celery, chopped
2 c. corn, optional
1 lg. can Ro-Tel tomatoes
1 T. Mrs. Dash Garlic Herb Seasoning (to taste)
1 T. Tandoori Powder (to taste... start small)
Fresh ground pepper (to taste)

Cook chicken, covered in water,  for a few hours on simmer.  This will break down the tissue and allow soft, pulled chicken.  While chicken is cooking, chop veggies and put all the other ingredients (except noodles) in soup pot.  Add in 4 c. water using the large Ro-Tel Tomato can.  After the chicken is done ( at least 2 hours- it will be easy to pull apart) pour liquid and chicken into soup pot.  Simmer until veggies are done.  Check for taste about every 30 min and season as needed. Noodles are optional. Use whatever type you prefer.

Serve with a yummy crusty bread! This one is from Healthy Bread in Five Minutes a Day! Check out this link to for information on the Healthy Bread in Five Minutes a Day. If you haven't checked out this book yet, you must!  You quickly mix the dough in a container, let it rise for a few hours, put in fridge and pull out dough when ready to bake.  This mix makes enough dough for at least four 1-pound loaves (the book gives you many options on using the dough, including pizza crust!) I had made this dough the day before so the
day of baking I just had to take it out and let it rise.  Very easy!

The first time I made the batch of dough I followed the recipe 100%.  My girls are not whole wheat bread eaters and they did not care for this bread or pizza dough.  I was disappointed because I wanted this to work. Part of eating healthy was to start eating whole wheat bread.  So after using up all the dough I started it again using less whole wheat flour and added honey to the mixing.  This batch of crusty bread was a huge hit!  I sprinkled on the Mrs. Dash Garlic & Herb before baking and some Parmesan cheese.  SO YUMMY! It was great to eat with the soup.

What is your favorite way to eat Chicken Soup? Do you have a favorite bread recipe? Let me know!

Thanks for stopping in from the WanderFood Wednesday Link up!  If you didn't come from there go check it out for more yummy food ideas!


  1. Found you from the Wanderfood Wednesday carnival.

    Great way to shake up traditional chicken soup with a seasoning switch. Love it. I actually wrote an article some time ago on other affordable chicken recipes (using chicken leg quarters). Here's the link, in case you're interested.

  2. This sounds yummy! I've never tried Tandoori powder..sounds like something I would love!

  3. HI Trek! Thanks for stopping in! I'm coming your way!

  4. Hi Shelley!! It is very yummy!!!! Thanks for stopping in! I'll come visit you!

  5. I'd like to try this with a veggie option. Perhaps seitan? Will have to think on it...


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