Mini Bread Bowl Soup

I don’t know about you, but when I see that one of my favorite places to eat is offering Bread Bowl Soup, but I can’t have it because it’s not Gluten Free, that makes my mouth water just thinking about it!

I’ve been having a strong craving for Bread Bowl soup, so I decided to try out a homemade version. To be honest I was a little bit nervous cause I didn’t know how or if my bread bowls would even turn out. But guess what? They turned out pretty awesome and I couldn’t help but do a happy dance in my kitchen.


Mini Bread Bowl Soup

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  • Mini Bread Bowls
  • 2 Pkgs Active Dry Yeast
  • 2 1/2 Cups Warm Water
  • 1 tbsp. Sugar
  • 3 tsp. Salt
  • 2 tbsp. Olive Oil
  • 6 1/2 Cups GF All Purpose Flour
  • 1 Egg, beaten
  • Creamy Chicken & Wild Rice Soup
  • 4-5 Boneless Skinless Chicken Breasts, diced
  • 3/4 Cup Wild Rice Blend
  • 1/2 Yellow Onion, chopped
  • 2 Carrots, diced
  • 3 Celery Stalks, diced
  • 2 Garlic Cloves, minced
  • 2-3 Cups Chicken Stock
  • 1/4 tsp. Sage & Rosemary
  • Salt & Pepper, to taste
  • 1/2 Cup GF Flour
  • 1/2 to 1 Cup Coconut Milk
  • 1 tsp. Lemon Zest
  • 7 tbsp. DG Butter, divided


For the Bread Bowls - Place the yeast and sugar in a large bowl and stir to dissolve the yeast. Let it stand until foamy. Mix in all the ingredients, except for the egg. When the dough has pulled together, knead it for a few minutes until smooth and elastic. Lightly oil the dough, cover, and place in a warm place to rise for 1 hour.

Divide the dough into equal portions. I was only able to get 3 bread bowls out of the dough. Place on a parchment lined baking sheet and let it rise for about 30 minutes.

Preheat your oven to 400 F. Place an empty sheet pan on the 2nd shelf of your oven. Brush the dough with egg wash. Place the bread bowls on the top shelf of the oven. Pour a cup of hot water into the bottom empty sheet pan.

Bake in the oven for 25 min.

Slice off the top of the bread bowls and scoop out some of the bread.

For the soup - Prepare your wild rice according to package directions. Set aside._

In a large pot, melt 1 tbsp. butter. Add the onion, carrots and celery and sauté until slightly tender. Add in the garlic, chicken stock, sage, rosemary, salt and pepper. Increase the heat to medium-high and add in the chicken. Cover the pot and let the soup boil for about 10 min.

In a separate saucepan, melt 6 tbsp. butter. Add in the flour and whisk. While you are whisking, slowly pour in the coconut milk and keep stirring until thick. Place this mixture into the soup pot. Stir and let cook for 5 min. Add in the wild rice and lemon zest.

Serve warm in the homemade bread bowls.

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