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I am loking for a a great cream of chicken soup or a good soup recipe for a breadbowl

drewb123 Apr 16, 2009 01:05 PM

I am looking to make a soup tonight, nothing extravagant, it's prob one of the last cold days I will see for 6 months. Please share any tried and true good soup recipes that are good in a bread bowl


  1. b
    berkleybabe Apr 16, 2009 01:21 PM

    Potato leek --always hearty and not super rich and looks pretty if you add some parsley at the end.

    Chili would work, too.

    1. kattyeyes Apr 16, 2009 01:23 PM

      I think reuben soup would taste REALLY good in a bread bowl--especially a pumpernickel one. I just finished the last of mine this a.m. in a crock for breakfast!


      And, if you don't like that, search for a beer cheese soup recipe that strikes your fancy. It'd be amazing in a bread bowl. Truly, you could use the reuben soup recipe minus the corned beef and sauerkraut and voila...beer cheese soup (change up the beer and cheese as you see fit).

      2 Replies
      1. re: kattyeyes
        drewb123 Apr 16, 2009 01:40 PM

        beer cheese is in the running, that sounds something that mu husband will eat and like,

        1. re: drewb123
          kattyeyes Apr 17, 2009 08:43 AM

          By the way, our local bar that serves beer cheese soup (they call it cheddar 'n ale) includes shredded carrots. I guess so you can trick yourself into thinking the presence of vegetables means it isn't totally naughty/unhealthy. ;) Dairy and carrots--how can this be bad?

          What did you end up making, btw?

      2. chef chicklet Apr 16, 2009 01:37 PM

        What I'd put in a bread bowl, is any creamy, thick soup that would not break the bread bowl down too fast. These come to mind:
        Cream of Mushroom
        Cream of Spinach
        Cream of Green Chili
        Creamy Artichoke
        Clam Chowder
        Recipes upon request
        Warning, not fat free!
        And whomever said Chili, that's excellent,
        What a nice idea drewb, who doesn't like soup and bread? I love chowhound for reminding me to make dishes I'd forgotten about.

        3 Replies
        1. re: chef chicklet
          kattyeyes Apr 16, 2009 07:40 PM

          Cream of Green Chili? Please do share! :)

          1. re: kattyeyes
            chef chicklet Apr 17, 2009 08:36 AM

            We talked about this not too long ago, there is a restaurant in Pescadero called Duarte's that's pretty well known for it and their bloody mary's. I don't have exact, but I've made it. Unfortunately the original recipe used cream of chicken soup as the base. Then a couple large cans of green chilis drained ,chicken broth, half and half or cream, and sour cream stirred in. I have no real measurements, so easy though. you're going for the taste of the green chili. If you can get passed the canned cream of chicken, its a very good soup.

            1. re: chef chicklet
              kattyeyes Apr 17, 2009 08:39 AM

              I'm sure we can work around the canned cream of chicken and have a go at it. Oooh, and sour cream. I have so many recipes I want to try, but when I get to this, I'll have to let you know. Thanks!

        2. todao Apr 16, 2009 07:44 PM

          No soup, IMO, is better in a sour dough bread bowl than a good bouillabaisse

          I use prawns, scallops, clams, white fish (halibut, ling cod, sea bass all work well) in this one.
          3 pounds of assorted white fish (see above) cut into 1 ½ - 2 inch pieces
          ½ pound fresh peeled and deveined shrimp
          ¾ pound scallops
          1 cup thinly sliced onion
          2 stalks celery, finely diced
          2 shallots, chopped fine
          ¾ tsp tarragon
          4 cups chicken broth
          6 – 7 ounces clams with broth
          1 tsp Worchester
          1 Tbsp tomato paste
          1 bay leaf
          1 tsp lemon juice
          2 medium cloves garlic, crushed
          1 Tbsp veg. oil
          28 oz can tomato juice
          ½ cup dry white wine
          ½ tsp fresh chopped thyme (dry thyme is OK too)

          In sauté pan, sauté onion, shallots, celery and garlic in 1 Tbsp oil.
          Place this mixture into large Dutch oven or other suitable large cooking vessel
          Add chicken broth, bay leaf, tomato paste, wine, lemon juice, Worchester, hers and spices; stir.
          Bring to a boil over medium heat, reduce heat to low simmer.
          Allow to simmer thirty minutes
          Add the fish and continue to simmer until fish is cooked through, about 10/15 minutes (do not over cook)
          (Optional: Add about 2 Tbsp Cognac and flame just prior to plating)
          Remove from heat and place into serving bowls.

          1. Katie Nell Apr 17, 2009 10:51 AM

            Too late for last night, but this Chicken, Artichoke, and Brie Soup is really good: http://www.midwestliving.com/recipe/s...

            1 Reply
            1. re: Katie Nell
              drewb123 Apr 17, 2009 01:41 PM

              I made cheese soup that was in my joy of cooking book, and served them in sourdogh breadbowls....very filling and rich.

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