Creamy Chicken Soup with Buttery Einkorn Bread Sticks
 As I drove to the gym this morning, peeking out the little hole in the middle of my windshield where the defroster had actually done something, I thought fondly of spring. I shouldn’t long for things I can’t control; it’s probably not healthy, but I do. Many of you may not live in snowy, cold places like I do, but I’m sure you still look forward to everything coming to life in the spring. Since spring is still forever away, I have to find a way to be content with winter for now. Winter holds few charms for me once Christmas has passed, BUT winter food is one of them. If you can’t have spring yet, try this recipe for creamy chicken soup with buttery Einkorn bread sticks to warm and cheer you up. That sounds cheesy, but anyone who doesn’t know that food can do that is on a terrible diet. First, the soup. It’s a cream soup thickened with einkorn flour. The texture is smooth and the flavor combination perfect. It’s pretty fast to make and uses ingredients that most people have. Second, we needed a companion for our super soup. What goes better with soups than bread? These bread sticks are awesome! One pan was gone in about 30 seconds once the army of kids got to them, but I did manage to have a couple before they went extinct and can endorse them wholeheartedly. They are different from our previous bread sticks because there is no leaven (yeast or sourdough). So, they’re super fast and can be seasoned with whatever you feel like.
Ingredients
SCALE
Bread Sticks
- 6 tablespoon Butter
- 2 cup Milk
- 1 1/2 tablespoon Aluminum Free Baking Powder
- 5-6 cup Einkorn Flour
- 2 tablespoon Sucanat or Rapadura
- 1 1/2 teaspoon Salt
- 2 tablespoon Coconut Flour
- Seasonings of Choice
Soup
- 4 Potatoes
- 4 Carrots
- 3 stalk Celery
- 1 can Chicken 12.5 oz
- 1/2 tablespoon Real Salt
- Pepper To taste
- 1/2 teaspoon Garlic Powder
- 2 tablespoon Parsley
- 1/4 cup Parmesan Optional
- 1 cup Milk
- 1/2 cup Einkorn Flour
Instructions
Soup
1. Chop potatoes, carrots, and celery. 2. Combine vegetables in pot with chicken and spices. Cover with water and boil until vegetables are cooked. 3. In separate bowl, combine 1 cup of milk, 1/2 cup of einkorn flour, and 1/4 cup of Parmesan and stir with wire whisk. 4. Pour flour/milk mixture gradually into boiling soup while stirring with whisk.
5. If it stops boiling at that point, bring it back to a boil and then stir for 1 minute. If it doesn't stop boiling when you pour the mixture in, stir for one minute and remove from heat.
6. Add water if it's thicker than desired.
7. Salt to taste.
Bread Sticks
1. Cut butter into chunks and place in jelly roll pan. Place pan in oven while oven preheats to 425ºF. 2. Combine milk, 4 cups of einkorn flour, sucanat, baking powder, salt, and coconut flour in mixer and mix. 3. Add 1-2 cups more of einkorn flour until it cleans the sides of the bowl. Don't overdo it. 4. Sprinkle flour on counter top. Roll dough out into rectangle 1/4-inch thick. 5. Cut into inch-wide strips of whatever length you desire.
RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
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PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….