Bread Bowl Chicken Stew

Abc Def


My husband and I enjoyed this chicken stew. However, I will be altering this recipe for a cheesy chicken and veggie soup next time.


★★★★★ 1 vote

35 Min


  • 2
    yukon gold potatoes, diced & peeled if desired (about 1 1/2 cups))
  • 1 c
    diced carrots
  • 3/4 tsp
  • 4
    round sourdough or italian bread loaves
  • 2 Tbsp
  • 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
  • 1 c
    chicken broth
  • 1 c
    frozen peas, thawed
  • 1
    green onion, minced

How to Make Bread Bowl Chicken Stew


  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.

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