Creamy Chicken & Wild Rice Soup in Homemade Bread Bowls
Creamy Chicken & Wild Rice Soup in Homemade Bread Bowls
Ingredients
- 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
- BREAD BOWLS:
- 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
Instructions
- 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 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!