Chicken Noodle Soup with Whole Wheat Roll and Side Salad

Ingredients

• 1.5 cup warm water (between 105-115°F (40-46°C))
• 2.25 tsp active dry yeast (one standard packet)
• 1 tbsp honey
• 3.75 cup whole wheat flour (450g, plus more for dusting)
• 1.5 tbsp olive oil
• 1.5 tsp salt

Instructions

1. 1

   Activate the yeast

   • In a large mixing bowl, combine the warm water, honey, and active dry yeast.
   • Stir gently and let the mixture sit for 5-10 minutes, until it becomes foamy and bubbly on top.
   • This indicates the yeast is active and ready to use.
2. 2

   Make the dough

   • Add the olive oil, salt, and 3 cups of the whole wheat flour to the yeast mixture.
   • Mix with a wooden spoon or a stand mixer with a dough hook on low speed until a shaggy dough forms.
   • Gradually add the remaining 0.75 cup of flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl. You may not need all of it.
3. 3

   Knead and proof the dough

   • Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until it is smooth and elastic.
   • Place the dough in a lightly oiled bowl, turning it once to coat the top.
   • Cover the bowl with a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
4. 4

   Shape and proof the rolls

   • Gently punch down the risen dough to release the air. Divide it into 12 equal pieces.
   • Roll each piece into a smooth ball and place them on a parchment-lined baking sheet, about 1-2 inches apart.
   • Cover the rolls with the kitchen towel and let them rise for another 30 minutes, until they are puffy.
5. 5

   Bake the rolls

   • Preheat your oven to 375°F (190°C) while the rolls are doing their second rise.
   • Uncover the rolls and bake for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
   • Transfer the rolls to a wire rack to cool slightly before serving.

Ingredients

• 8 cup mixed greens (loosely packed)
• 1 pcs cucumber (medium, sliced)
• 1 cup cherry tomatoes (halved)
• 0.25 pcs red onion (medium, thinly sliced)
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp dijon mustard
• 1 tsp maple syrup
• 0.25 tsp salt
• 0.125 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the vinaigrette

   • In a small bowl or jar, combine the extra virgin olive oil, lemon juice, dijon mustard, and maple syrup.
   • Add the salt and black pepper.
   • Whisk vigorously or shake the jar until the dressing is well combined and emulsified.
2. 2

   Assemble the salad

   • In a large salad bowl, add the mixed greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.
   • Just before serving, pour the vinaigrette over the salad.
   • Toss gently to coat all the ingredients evenly.
3. 3

   Serve immediately

   • Divide the salad among four plates and serve right away for the best crispness.