featured 2647

Hearty Creamy Chicken & Wild Rice Soup in Homemade Bread Bowls

Cozy Up with Creamy Chicken & Wild Rice Soup in Delicious Homemade Bread Bowls

There’s something uniquely comforting about a warm bowl of soup on a chilly day, especially when that bowl is edible! Our Creamy Chicken & Wild Rice Soup, served in rustic homemade bread bowls, is the epitome of comfort food. It’s a hearty, flavorful meal that promises to warm you from the inside out, making even the coldest evenings feel a little cozier. This recipe combines tender chicken, earthy wild rice, and a medley of vegetables in a rich, creamy broth, all perfectly encased in a soft, freshly baked bread bowl.

Chicken & Wild Rice Soup in Homemade Bread Bowls

The Perfect Antidote to Cold Weather Blues

What’s the weather been like in your neck of the woods? Have you been battling snow, rain, or bone-chilling temperatures? Living in Southern California, I sometimes forget that much of the world experiences true cold. Our “freezing” 60-degree weather often makes me chuckle when I see folks bundled up in their winter coats, Uggs, and scarves! It’s usually sunny and moderate here, so the occasional cold snap or rainfall becomes a big event.

In fact, California has been in the midst of a significant drought recently. We’ve had pleasant temperatures, but very little rain. Our church even organized a fast for rain last Sunday. And wouldn’t you know it? Sunday night, it rained! And then it rained some more! It truly felt like a miracle. (And yes, we had just washed our cars, which always seems to guarantee rain, doesn’t it?) So, what’s a food blogger’s natural instinct when the heavens open up? To whip up a batch of delicious soup and bake some homemade bread bowls, of course!

Chicken & Wild Rice Soup in Homemade Bread Bowls

Mastering the Art of Homemade Bread Bowls: Easier Than You Think!

I’ve been quite open about my past “bread phobia.” For a long time, yeast and I just didn’t get along. But I’m here to tell you, we’re best friends now! And making homemade bread bowls? It’s surprisingly easy! While there are a few distinct steps involved, each one is straightforward and manageable, even for novice bakers.

The effort is absolutely worth it. There’s an unparalleled satisfaction that comes from scooping creamy soup from a freshly baked, slightly chewy bread bowl that you made with your own hands. My boys absolutely adore them. Their faces light up with excitement when they come home from school and discover that I’m making bread bowls and soup for dinner. It’s genuinely heartwarming to watch.

Why Go Homemade? The Unbeatable Charm of Freshly Baked Bread Bowls

  • **Ultimate Freshness:** Nothing beats the aroma and taste of bread straight from your oven.
  • **Perfect Texture:** The crust is wonderfully crisp, while the interior remains soft and ready to soak up every last drop of the delicious soup.
  • **Customization:** You control the ingredients, ensuring the highest quality and freshest flavor.
  • **Fun & Rewarding:** Baking bread can be a therapeutic and incredibly satisfying experience. Plus, it’s an impressive dish to serve!

The Hearty & Health-Conscious Creamy Chicken & Wild Rice Soup

This exquisite soup recipe is a cherished adaptation from my sister, Holly, who consistently shares the most amazing culinary creations. When I adapted her original recipe, I made a conscious effort to lighten it up slightly without sacrificing any of its rich, creamy goodness. I significantly reduced the amount of butter (her original called for an entire stick!) and opted for either half & half or milk instead of heavy cream. These small changes make a big difference, offering a still-decadent soup that feels a bit healthier.

This truly ranks among the best creamy soups I’ve ever tasted. The blend of tender, diced chicken, nutrient-rich wild rice, and perfectly softened carrots, celery, and onions creates a symphony of textures and flavors. And when this luscious soup is poured into a warm, fresh-from-the-oven bread bowl? Pure culinary bliss! I especially love the experience of scooping out a spoonful of soup and getting a little piece of the bread from the bottom or sides with each bite. My mouth is watering just thinking about it!

The combination of savory chicken, the unique nutty flavor of wild rice, and the delicate sweetness of the vegetables creates a balanced and deeply satisfying profile. The subtle spices elevate the natural flavors, while the lighter dairy option ensures a creamy consistency that’s comforting without being overly heavy. It’s a perfect harmony of ingredients designed to bring warmth and joy.

Chicken & Wild Rice Soup in Homemade Bread Bowls

Tips for Soup & Bread Bowl Perfection

To ensure your creamy chicken and wild rice soup in homemade bread bowls turns out spectacular, here are a few extra tips:

For the Soup:

  • **Cook Wild Rice Separately:** Cooking the wild rice separately ensures it’s perfectly tender without making the soup overly starchy. Follow package directions for best results.
  • **Sauté Vegetables Thoroughly:** Take your time sautéing the onions, carrots, and celery. Softened vegetables form the flavorful base of your soup.
  • **Make a Smooth Roux:** When sifting in the flour, stir constantly to create a smooth roux with the butter and olive oil. This prevents lumps and ensures a perfectly thickened soup.
  • **Slowly Add Broth:** Gradually add the chicken broth while stirring to incorporate it smoothly into the roux.
  • **Don’t Boil After Adding Dairy:** Once you add the half & half or milk, heat the soup to a gentle simmer. Boiling after adding dairy can cause it to curdle, altering the texture.
  • **Season to Taste:** Salt and pepper are crucial for bringing out the flavors. Taste and adjust seasonings as needed throughout the cooking process.

For the Bread Bowls:

  • **Activate Yeast Properly:** Ensure your warm water is truly warm (around 105-115°F or 40-46°C) but not hot, to properly activate the yeast. Too hot will kill it, too cold won’t activate it.
  • **Be Patient with Rising:** Bread making requires patience. Allow the dough to rise in a warm, draft-free place. The rising process is key to light and airy bread bowls.
  • **Grapefruit-Sized Portions:** Aim for consistently sized balls of dough (roughly grapefruit-sized) for even baking.
  • **Grease Your Baking Sheet:** Don’t skip greasing the cookie sheet to prevent sticking and ensure a beautiful golden crust.
  • **Achieve Golden Brown Perfection:** Bake until the tops are golden brown. This indicates a fully cooked and deliciously crusty exterior.
  • **Scoop Out the Inside:** After baking, allow the bread bowls to cool slightly before cutting off the tops and scooping out some of the soft interior to create a well for your soup. You can save the scooped-out bread for croutons or snacking!

A Comforting Meal for Any Day

So, regardless of what the weather is like outside your window, I wholeheartedly encourage you to carve out some time and make this incredible creamy chicken and wild rice soup in homemade bread bowls. It’s more than just a meal; it’s an experience – a warm hug in a bowl, if you will. Gather your ingredients, get baking, and prepare to delight your taste buds and those of your loved ones. Go on, you won’t regret it!

Chicken & Wild Rice Soup in Homemade Bread Bowls

Creamy Chicken & Wild Rice Soup in Homemade Bread Bowls

This Creamy Chicken & Wild Rice Soup, served in delicious Homemade Bread Bowls, is the ultimate comfort food for any chilly day. A hearty, flavorful, and incredibly satisfying meal.

5 from 1 vote

Print
Pin
Rate

Course: Main
Author: Jenn

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. active dry yeast
  • 4 Tbsp. granulated sugar
  • 2 1/2 cups very warm water
  • 4 Tbsp. oil (canola or coconut oil work great)
  • 1 Tbsp. salt
  • 3 cups white whole wheat flour
  • 4 1/2 cups all-purpose flour

Instructions

SOUP DIRECTIONS:

  • Cook wild rice according to package directions. Set aside. In a small saucepan, toast slivered almonds over medium heat, stirring constantly until they are golden brown. Remove from heat and set aside.
  • In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add diced onions, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
  • Sift the flour into the pot, stirring continuously with a whisk for 1-2 minutes until it forms a smooth paste (roux) and is lightly toasted.
  • Slowly pour in the chicken broth, whisking constantly to ensure there are no lumps and the soup base is smooth. Bring the mixture to a gentle boil, then reduce heat to a simmer.
  • Stir in the cooked wild rice and diced cooked chicken breasts. Season generously with salt and pepper to your liking. Taste and adjust seasonings as needed.
  • Finally, stir in the half & half or milk. Heat the soup until it is gently simmering and warmed through, but do not allow it to come to a rolling boil after adding the dairy. Remove from heat.

BREAD BOWL DIRECTIONS:

  • In a large mixing bowl, sprinkle yeast over 2/3 cup warm water (about 105-115°F or 40-46°C). Let it sit for 5 minutes until foamy. Stir in the sugar, then add the remaining 2 1/2 cups very warm water, oil, and salt. Mix well.
  • Gradually add the white whole wheat flour and all-purpose flour, stirring until combined. The dough will appear somewhat crumbly at this stage.
  • Cover the bowl with a clean cloth and set a timer for ten minutes. After ten minutes, give the dough a thorough stir. Repeat this stirring process every ten minutes, for a total of FIVE times (50 minutes total).
  • After the five stirring intervals, cover the dough again and let it rise in a warm place for an additional 30 minutes, or until doubled in size.
  • Lightly grease a large baking sheet. Pinch off portions of the dough, shaping them into grapefruit-sized balls. You should get approximately 6 bread bowls from this recipe. Place them on the prepared baking sheet, leaving some space between each.
  • Cover the dough balls and let them rise for another 30 minutes, or until noticeably puffy.
  • Preheat your oven to 400ºF (200ºC). Bake the bread bowls for 20-25 minutes, or until they are beautifully golden brown on top and sound hollow when tapped on the bottom.
  • To serve, carefully cut off the top of each bread bowl (creating a “lid”) and gently hollow out some of the soft bread from the inside to create a well. Fill each bread bowl with the warm Creamy Chicken & Wild Rice Soup. Garnish with the toasted slivered almonds and ENJOY your ultimate comfort meal!
Tried this Recipe? Pin it for Later!Mention @JenNikolaus or tag #YummyHealthyEasy!

Craving More Delicious Soup Recipes?

If you loved this creamy chicken and wild rice soup, you’ll definitely want to explore these other comforting soup recipes perfect for any time of year:

The Best Ever Slow Cooker Turkey ChiliSweet Potato and Sausage SoupCreamy White Chicken Chili