It’s soup season! Mike and I are eating every bowl of ramen we come across and we’re still not ramen-ed out because how could anyone get tired of carbs and soup? Speaking of carbs and soup, I made this gem before we left: creamy chicken noodle soup in baby bread bowls.
I’ve been wanting to do something in bread bowls forever beacuse I love the idea of edible dishes and nothing beats a bread bowl. Do you guys remember your first ever? Mine was in SF: the classic sourdough clam chowder. I had my first bread bowl late in life, in my twenties. And actually, my first ever bread bowl was eaten with Mike during our first ever vacation together. That’s a lot of firsts…
Anyway, I was going to do clam chowder but instead wanted to something that was just a bit different, but not too different. Mike and I were chatting about the different kinds of soup that we could make: broccoli and cheddar, beef and barley, potato. I remarked that they were all brown or white and wondered why there weren’t any variations in color. Mike mentioned clear soup, like chicken and then I thought of creamy chicken and miso and here we are. Not the most exciting story, but sometimes all you want is creamy comfort.
This soup comes together quickly, which is always nice, especially if you need to warm up after being outside. I popped it into some La Brea Bakery Take & Bake French Dinner rolls, which I picked up at the Walmart in the frozen aisle – super convenient. Creamy chicken, a hint of miso, and mini round noodles in a hot and crispy bread bowl? I’m never going outside again :)
PS – Here’s the link to some coupons for La Brea Bakery Take and Bake!
Creamy Miso Chicken Noodle Soup
- La Brea Bakery Frozen Take & Bake French Rolls
- 1 tablespoon butter
- 1/3 cup diced onion
- 1/3 cup diced carrot
- 1/3 cup diced celery
- 1.5 tablespoons flour
- 3 cups chicken broth
- 1/4 cup heavy cream
- 1 cup ditalini noodles, or other small shape
- 1 tablespoon white miso, or to taste
- 1 cup cooked chicken, diced
- 1/2 cup frozen peas
- salt and freshly ground pepper, to taste
- fresh thyme, to finish
Bake the La Brea Bakery French Rolls according to the package instructions. While the rolls are baking, make the soup.
In a pot, heat up the butter over medium high heat. When melted, add the onion and carrot. Cook, stirring, until slightly soft, 1-2 minutes. Sprinkle in the flour and stir to incorporate completely. Pour in the chicken broth in a thin stream and whisk constantly. Add the noodles and bring to a simmer to cook the pasta, timed according to the instructions on the box. Stir in cream and then the miso to taste. Stir in the chicken and peas. When the peas are warm, about 1 minute, season with salt and freshly ground pepper to taste.
After the rolls are slightly cool, cut them into bread bowls: use a small knife to carefully cut off the top third of the roll. Hollow out the centers and fill with soup. Garnish with thyme and enjoy!