Description
This Stuffed Chicken Soup Bread Bowl is the ultimate comfort food. Creamy, savory chicken soup served inside a warm, crusty bread bowl makes for a cozy and satisfying meal that’s as fun to eat as it is delicious!
Ingredients
For the Soup:
2 tablespoons butter 
1 medium onion, diced 
3 cloves garlic, minced 
2 medium carrots, diced 
2 celery stalks, diced
3 cups cooked shredded chicken (rotisserie chicken works great) 
4 cups chicken broth
1 cup heavy cream (or half-and-half for a lighter version)
½ cup all-purpose flour (for thickening)
½ cup milk
1 teaspoon sea salt (plus more to taste)
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried rosemary (optional)
½ teaspoon smoked paprika (optional for depth of flavor)
For the Bread Bowls:
4 small round bread loaves (sourdough, boule, or rustic bread) 
1 tablespoon olive oil (for brushing)
½ teaspoon garlic powder (optional for extra flavor)
Optional Garnishes:
Chopped fresh parsley 
Grated parmesan cheese 
Cracked black pepper
Instructions
Prepare the Bread Bowls:Preheat the oven to 375°F (190°C).
Cut the tops off the bread loaves and scoop out the center of each loaf, creating a hollow “bowl.”
Brush the insides of the bread bowls with olive oil and sprinkle with garlic powder (if using).
Place the bread bowls (and their lids) on a baking sheet and bake for 8-10 minutes, or until slightly crisp and golden.
Make the Chicken Soup:In a large pot, melt the butter over medium heat.
Add the diced onion, garlic, carrots, and celery. Sauté for 3-4 minutes until the veggies are softened and fragrant.
Sprinkle in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the chicken broth while stirring to avoid lumps.
Add the shredded chicken, milk, heavy cream, thyme, rosemary (if using), salt, black pepper, and smoked paprika.
Bring to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally, until thickened.
Assemble the Stuffed Bread Bowls:Remove the bread bowls from the oven.
Ladle the hot, creamy chicken soup into each bread bowl. Top with freshly chopped parsley, grated parmesan, or cracked black pepper if desired.
Serve:Place the bread bowl “lid” on the side for dipping. Serve warm and enjoy every bite of that soup-soaked bread goodness!
This Stuffed Chicken Soup Bread Bowl is the perfect combination of creamy, hearty soup and crispy, chewy bread. It’s a meal that’s sure to please! 