Best Bread Bowl Chicken Stew Recipes

Bread Bowl Chicken Stew image

Provided by Abc Def

Time 35m

Number Of Ingredients 13

2 yukon gold potatoes, diced & peeled if desired (about 1 1/2 cups))
1 c diced carrots
3/4 tsp salt,divided
4 round sourdough or italian bread loaves
2 Tbsp butter
3/4 lb boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp all-purpose flour
1/4 tsp black pepper
1/8 tsp dried thyme
1/8 tsp paprika
1 c chicken broth
1 c frozen peas, thawed
1 green onion, minced

Steps:

1. Preheat oven to 400 degrees F. Place potatoes, carrots and ½ teaspoon salt in medium saucepan. Cover with water; bring to a boil. Reduce heat to medium. Cook 15 minutes or until vegetables are tender; drain.
2. Cut off top third of each bread loaf. Pull out soft insides; reserve for another use. Place bread on baking sheet; bake 10 minutes. Set aside.
3. Melt butter in large saucepan over medium heat. Add chicken; brown 5 minutes, stirring occasionally. Add flour, remaining ¼ teaspoon salt, pepper, thyme and paprika; cook and stir 1 to 2 minutes. Gradually stir in broth; cook and stir until mixture thickens. Stir in potato mixture, peas and green onions. Simmer 5 minutes. Spoon into bread bowls.

Chicken Stew in a Bread Bowl image

Provided by Chef at Heart

Categories Stew

Time 32m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 11

3 1/2-4 lbs skinless chicken pieces, skinned**
2 cups water
3 teaspoons chicken bouillon granules
1 teaspoon poultry seasoning
1/4 teaspoon ground thyme
2 carrots, peeled and thinly sliced
1 stalk celery (large or 2 small to medium, diced)
1 cup frozen peas
2 medium potatoes, diced
1/2 cup flour
1 1/2 cups milk

Steps:

Place chicken in a large pot.
Add water, bouillon, poultry seasoning and thyme.
Simmer chicken for one and a half hours, or until done.
Remove chicken, straining it into a large bowl.
Return stock to large pot.
Add carrots, potatoes, and celery.
Simmer, covered for 20 minutes or until vegetables are tender.
Meanwhile, remove chicken from the bones and cut into bite sized pieces.
Combine milk and flour and gradually add to stew.
Add peas and stir to stew comes back to a boil and thickens.
Return chicken and heat through.
Serve in bread bowls.
** either use skinned chicken pieces or skin after cooking and skim fat off after cooking broth.
** you can also use a store bought deli chicken (the skin is easily removed), removing meat and using the carcass to make the broth - you may have to add extra bouillon as per your taste.