Comfort food at its best, Creamy Chicken in a Bread Bowl is a perfect choice for cool weather.
The Turbo Rice Pressure Cooker gets the job done in record time. As a company worthy
entree, it makes an inviting presence on your dinner table.
Prep time: 15 minutes Cook time: 20 minutes
2-3 small round loaves of bread
1 ¼ lbs chicken breasts, cut into bite sized pieces
¾ cup flour
¼ tsp each salt, pepper and poultry seasoning
2 tbsp olive oil
1 tbsp butter
1 cup onions, diced
1 large celery stalk, diced
2 medium carrots, diced
3 small potatoes, diced
1 ½ cups chicken broth
1 cup cream or half and half
2 tbsp vermouth
3 medium sized mushrooms, quartered
½ cup canned or frozen peas
¼ cup parsley, shredded for garnish
Season the chicken with salt, pepper and poultry seasoning, then lightly coat with flour. Place the oil and butter in the inner cooking pot and heat using the Poultry setting. Add the chicken pieces and brown on all sides, adding more oil as needed. When all pieces have been browned, turn the cooker off and add the onions, celery, carrots, potatoes and chicken broth. Close the lid securely and set the steam vent to “airtight”. Set to high pressure and cook for 9 minutes or until chicken is cooked. Release the pressure, remove the lid and carefully stir in the cream, vermouth, mushrooms and peas. Adjust seasoning as needed. Turn the cooker to the “Soup” setting for ten minutes or until heated through and ready to serve.
To serve in a bread bowl, slice off the top two inches of the bread. Remove as much of the bread as possible, leaving a one inch border. Heat the bread shell in a low oven for a few minutes to get warm and crispy then fill with the soup and garnish with parsley.
Over To You
What’s your version of creamy chicken soup? Share and inspire us.