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Ingredients

Soup:

  • 2-3 cups chicken, cooked and shredded (either rotisserie or from crockpot)
  • 2 bay leaves
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 medium white onion, diced
  • 6 cups chicken broth
  • 8 oz. package of wild rice
  • ¼ cup all-purpose flour
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • ½ cup heavy whipping cream
  • 1 ½ cup milk
  • ½ tsp. dried oregano
  • ¼ tsp. dried thyme
  • Black pepper (to taste)
  • Salt (to taste)

Bread Bowl:

  • 2 ½ cups flour (you’ll add more as you knead)
  • 2 tsp. salt
  • 1 ¼ tsp. yeast (or one package of active dry yeast)
  • 1 ¼ cup warm water
  • extra-virgin olive oil

Creamy Chicken and Wild Rice Soup

A warm, creamy pot of chicken soup in the winter is the perfect complement to a romantic night of Netflix binging. And why use a normal bowl when you could just eat the one you have when you’re done? (Fewer dishes!)

How to Make

Soup:

1. In a large pot over medium heat, melt butter and olive oil. Add carrots, celery, onion and garlic. Cook until onions are translucent, stirring often.

2. Add bay leaves, thyme, oregano, salt and pepper. Cook and stir for 1 minute. Stir in chicken and chicken broth and bring to a boil, stirring often. Cover and reduce to simmer for 20 minutes.

3. In a separate bowl, whisk together milk, cream and flour. Whisk into soup until combined.

4. Stir in wild rice and simmer for another 20 minutes or until rice is tender. Ladle into individual bread bowls (or regular bowls) and serve hot.

Bread Bowl:

1. In a large bowl, add the flour, salt and yeast. Mix through.

2. Add the water and mix until dough has a shaggy-like texture.

3. In the bowl, use your hands to knead the dough. Dust your hands in flour as you go to keep it from sticking to your hands. Knead 3-4 minutes. The dough should remain light and sticky.

4. Once the dough is holding together well and still feels sticky yet firm, add a teaspoon of extra-virgin olive oil to the dough and shape into a tight ball (the olive oil adds flavor and keeps it from sticking to your hands).

5. Place dough in a bowl that has been lightly greased with olive oil. Cover with plastic wrap and a cloth towel. Allow dough to rise for one hour.

6. Once the dough has doubled, carefully remove it from bowl and place onto greased or parchment-lined baking sheet. Gently quarter the dough (being careful not to compress it too much as it will release all its gasses) and with floured hands, gently shape the dough into four individual dough balls.

7. With a brush, oil the tops and sprinkle additional flour to achieve a nice rustic look.

8. Cover dough balls with damp paper towel or plastic wrap and let them rise for an additional 20 minutes. While it’s rising, preheat oven to 500 degrees.

9. Bake bread for 10 minutes at 500 degrees. After first 10 minutes, lower oven temp to 325 degrees and bake an additional 25 minutes.

10. After bread is finished baking, remove to a cooling rack and let cool completely before slicing. Slice off the tops in a wide circle and fill with soup. Serve and prepare for raving compliments.

Photos
Chelsi Fisher