CHICKEN ARTICHOKE & WILD RICE SOUP, ROSEMARY FOCACCIA, & CLASSIC BROWN BUTTER CHOCOLATE CHIP COOKIES

Happy Thursday!

On the menu for TUESDAY, MARCH 10th is CHICKEN ARTICHOKE SOUP WITH WILD RICE, ROSEMARY FOCACCIA, & CLASSIC BROWN BUTTER CHOCOLATE CHIP COOKIES. This soup is light, healthy and brothy with a ton of vegetables, wild rice and artichoke hearts to enjoy.

The soup begins with sauteing onions, carrots, garlic, and celery in the pot with olive oil. Once softened, wild rice and chicken are added along with homemade chicken stock, artichoke hearts, and Italian spices and brought to a simmer. The soup is garnished with fresh parsley, a drizzle of olive oil, and lemon juice for freshness.

The bread companion this week is my ROSEMARY FOCACCIA. It's crisp on the outside yet soft and chewy on the inside. Extra-virgin olive oil gives the bread texture and flavor while fresh rosemary and flaked sea salt add the finishing touches to make this bread unbelievably delicious.

This week's menu features our Classic Brown Butter Chocolate Chip Cookie, which is rich, nutty, and perfectly chewy, made with slow-browned butter and loaded with premium chocolate chips for that warm, indulgent, melt-in-your-mouth bite. - Payton from Baked by Brown Butter