Rosemary Bread and Soup

Rosemary from my garden.

 Happy Blue Monday! Visit our hostess at Smiling Sally

Busy Bee working the succulent blossom.

 Mellow Yellow Monday is another great meme at http://mellowyellowmonday.blogspot.com/

I love chicken dishes seasoned with rosemary!

Roasted Vegetable Rosemary Chicken Soup
(Bev Jones, Brunswick, Missouri, Cooking Light  JANUARY 2006)

• cup (1-inch) cubed carrot 
• 1 cup (1-inch) cubed onion 
• 1 cup coarsely chopped mushrooms 
• 1 cup (1-inch) pieces celery 
• 1 cup (1-inch) pieces red bell pepper
• 2 tablespoons extravirgin olive oil 
• 1 cup water
• 2 tablespoons chopped fresh rosemary
• 1/4 teaspoon salt 
• 4 (14-ounce) cans fat-free, less-sodium chicken broth $
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces 
• 2 cups uncooked whole wheat rotini pasta

Preparation 

Preheat oven to 375°.

Combine first 5 ingredients in a large bowl; drizzle with oil, and toss well to coat. Arrange vegetable mixture in a single layer on a jelly-roll pan lined with foil. Bake at 375° for 50 minutes or until browned, stirring occasionally. 

Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Add roasted vegetables; simmer 30 minutes. Bring soup to a boil. Add pasta; simmer 10 minutes, stirring occasionally.

To have Rosemary Peasant Bread, along with homemade soup sounds yummy, too!

I did a post awhile back on Barefoot Books Kid's Kitchen. They offer a neat box of recipe cards for children, mostly vegan recipes, you can get here.

Do you have a favorite recipe that includes rosemary?  

I would have to say, Duck Soup by Jackie Urbanovic, is one of my favorites! I posted a book review on my other blog and a recipe for a Greek soup recipe at LadyD Books.


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