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Chicken & Wild Rice Soup in Homemade Bread Bowls
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5 from 1 vote

Creamy Chicken & Wild Rice Soup in Homemade Bread Bowls

Creamy Chicken & Wild Rice Soup in Homemade Bread Bowls
Course: Main
Author: Jenn


  • SOUP:
  • 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
  • 1/2 cup flour
  • 8 cups chicken broth
  • salt & pepper
  • 1 cup half & half or milk
  • 1/2 cup slivered almonds for serving
  • 2/3 cup warm water
  • 2 Tbsp. yeast
  • 4 Tbsp. sugar
  • 2 1/2 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
  • 4 1/2 cups all-purpose flour


  • 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.
  • In a large mixing bowl, soften yeast in 2/3 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 400ยบ 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!