Unique dining in a shed with local food
It’s soup season! Arlind 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 because 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.
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 🙂
