Res Hall Recipe: soup and bread bowls welcome the new season

By ELIZABETH BEAUCHAMP

Restaurant Style Chicken and Rice Bread Bowl Soup

With fall finally here, salads are going out of fashion and warm comfort food is on its way. Chilly, rainy days are the perfect setting for this dish. If you are anything like me, the dreary weather that frequently accompanies fall leaves you wanting warm drinks, movies and soup. Chicken and rice soup is a perfect way to conquer those chilly nights without having to put in much effort! This dish almost always leaves leftovers and freezes well for future meals.

4 bread bowls (these can be found at most local supermarkets in the bakery section)

3 cans of cream of chicken soup

2 packets of instant rice

5 chicken breast tenderloins

Salt and pepper

Wash the chicken and put in a pot with about two quarts of water. Season it with salt and pepper. After bringing the chicken to a boil, let it sit for around ten minutes. Meanwhile, in another pot heat the three cans of cream of chicken soup on medium heat. For every can of soup, add one can of water.

Follow the instructions on the packets of the rice. You can cook it either on the stovetop or in the microwave. Once cooked, add the rice to the pot along with the cream of chicken soup.

After about 10-15 minutes, drain and let the chicken cool in a bowl of cold water.

Pull the chicken a part with a fork and then add to the pot along with the soup base and rice mix.

Continue cooking the soup for five minutes on high heat.

While the soup is cooking, you can remove the tops of the bread bowls with a knife and remove some of the inside.

Serve the hot soup in the bread bowls sprinkled with cheese.