Delicious Creamy Chicken & Wild Rice Soup poured into Homemade Bread Bowls will warm you up on a cold day!What’s the weather been like where you live? Has it been snowy? Rainy? Freezing? I live in Southern California and sometimes I forget that other places have cold weather. It’s always moderate here. It cracks me up when I see people bundled up in their snow jackets, Uggs and scarves for our “freezing” 60 degree weather. Ha!
Anyway, it’s mostly sunny days around here. We’ve actually been experiencing a drought lately in California. We’ve had moderate temperatures and it hasn’t been too cold but we’ve had very little rain. The church my family and I go to had a fast last Sunday for rain.
And guess what? Sunday night, it rained. And then rained some more. It’s a miracle! (Of course, we had washed our cars so that always helps it rain, right?!) 🙂 So what does a food blogger do when it rains? Um, make soup and bread bowls, of course!
I’ve been open about my bread phobia before. Yeast and I used to not like each other. Now, we’re bff’s. Bread bowls are actually super easy to make! There are a few steps to making them, but they’re easy steps. My boys devour them. They get so excited when they come home from school and see that I’m making bread bowls and soup. It’s actually really cute. 😉
This soup recipe is adapted from my sister, Holly. She always has amazing recipes. I used less butter than the original (which called for an entire stick!) and I use either half & half or milk instead of cream.
This is really one of the best creamy soups I’ve ever had. And you can’t go wrong with a creamy soup poured into a fresh-from-the-oven bread bowl! I love scooping a spoonful of soup out and getting some bread from the bottom or sides with each bite. I’m hungry just thinking about it!
So no matter what the weather is like where you live, I think you should go make some soup and bread bowls. Like, right now. Go on. I won’t stop you!
- 3 cups cooked long-grain wild rice - from 1 (6.2-oz) box of Uncle Ben's
- 1 large onion, diced
- 2 carrots, diced
- 2 ribs of celery, sliced
- 2-3 cooked chicken breasts, diced
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- ½ cup flour
- 8 cups chicken broth
- salt & pepper
- 1 cup half & half or milk
- ½ cup slivered almonds, for serving
- BREAD BOWLS:
- ⅔ cup warm water
- 2 Tbsp. yeast
- 4 Tbsp. sugar
- 2½ cup very warm water
- 4 tbsp. oil (I've used canola and coconut and both work great)
- 1 Tbsp. salt
- 3 cups white whole wheat flour
- 4½ cups all-purpose flour
- SOUP DIRECTIONS:
- Cook wild rice and set aside. Toast slivered almonds in a small saucepan over medium heat, stirring constantly until golden brown. Set aside.
- In a pot, saute onions, carrots and celery in butter and olive oil until softened. Sift in flour, stirring until blended.
- Slowly add broth, stirring together.
- Add rice and chicken and season with salt and pepper until seasoned to your liking. Add half & half or milk and heat to a simmer, but don't boil.
- BREAD BOWL DIRECTIONS:
- In a large mixing bowl, soften yeast in ⅔ cup warm water. Add sugar then remaining ingredients. Stir well, dough will be sort of crumbly.
- Cover with a cloth and set timer for ten minutes. Give dough a stir every ten minutes FIVE times.
- After five times of stirring every ten minutes, cover and let rise for 30 minutes.
- Pinch dough off into grapefruit sized balls and place on a greased cookie sheet. I usually get 6 of them. Let rise for 30 minutes.
- Preheat oven to 400º and bake for 20-25 minutes, until golden brown.
- To serve, cut off tops and remove the insides. Fill with Creamy Chicken & Wild Rice Soup. Top soup with toasted almonds and ENJOY!