Add Bread Bowl Recipe

Prepare and toast the bowls

Preheat oven to 375°F (190°C). Using a sharp serrated knife, slice a 1½–2 inch wide circle from the top of each loaf to create a lid. Scoop out the soft interior, leaving a ½–¾ inch thick shell all around (reserve the crumb for another use). Brush the inside and rim of each hollowed loaf with melted butter mixed with olive oil; sprinkle a little coarse sea salt inside if desired. Place the hollowed loaves and lids on a baking sheet cut-side up and bake 10–12 minutes until edges are crisp and lightly golden. Remove and set aside.

Sweat aromatics

In a medium saucepan over medium heat, melt 2 tbs butter. Add diced onion, carrot, and celery, and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Make the roux and thicken

Sprinkle 3 tbs flour over the softened vegetables and stir to coat. Cook the flour 1–2 minutes to remove the raw taste, stirring constantly so it doesn’t brown.

Add liquids and simmer

Slowly whisk in 4 cups chicken broth, making sure to break up any lumps. Bring to a gentle simmer and cook 4–5 minutes until the mixture thickens slightly.

Finish the soup

Lower the heat and stir in 1 cup half-and-half (or milk). Add shredded cooked chicken, frozen peas, dried thyme, salt and pepper. Simmer gently 3–5 minutes to heat through and allow flavors to combine. Stir in chopped parsley and taste; adjust seasoning if needed.

Optional creamier texture

For an extra-smooth texture, remove 1 cup of the soup, blend until smooth, and stir back into the pot. Reheat briefly.

Ladle the hot soup into the warm toasted bread bowls, filling to just below the rim. Sprinkle grated Parmesan and chopped chives or parsley on top if using. Serve immediately with the bread lids on the side for scooping.

If serving later, place the filled bowls on a baking sheet and bake at 350°F (175°C) for 8–10 minutes to reheat and meld flavors, then garnish and serve.