Dec 2, 2010

Chicken Cream Cheese Soup in Bread Bowls

It's beginning to look a lot like winter. Oh yeah and feel like it.

I love soups...not so much stews or chowders, but soups. I love them even more in a bread bowl...yes I realize that just doubled my calorie intake...I don't care. When you tummy is so happy who can think about your butt getting bigger.

Both of todays recipes grace us from My Kitchen Cafe. Hope you aren't getting tired of me sharing recipes from her. I just can't help but pass on her cooking delights.

Since I know it is cold just about everywhere I thought this would be the perfect recipe to share today.

Make just the soup, make just the bread bowls, or make them both. You decide!

Bread Bowls

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets, sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
Cream Cheese Chicken Soup 
2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
3 cups chicken broth
2-3 potatoes, peeled and finely diced 
1 cup milk 
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced
In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn. Soften the cream cheese in the microwave until it is very soft/melty, or let it set at room temperature for until soft. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper. Serve. 
If you are serving the soup in bowls, you will probably only get 4 servings. If you serve it in the bread bowls you can get about 6.
Hope this lovely warm soup keeps you toasty tonight! Happy eating. Is there anything but???


Unknown said...

Yum! Those look really good! I have been looking for a good recipe for bread bowls.

Kate said...

This soup is super yummy, I made it earlier tonite for dinner. My girls both loved it (2 and 4). The rolls on the other hand...didn't make it out of the bowl, I REALLY need to practice with yeast! I am disappointed that they were a flop, the picture of the soup in the bread bowl looked so yummy! I will try it again with the left overs. Thanks for sharing!!

H said...

I am making the bread bowls right now. Where does the cornmeal come in?

Larissa@Just Another Day in Paradise said...

The cornmeal is sprinkled on the cooking sheet before you but the bread bowl down to bake.

I will put that in the instructions now.



Related Posts Plugin for WordPress, Blogger...