1 loaf (1 pound) of frozen bread bowl, thawed
1 tablespoon vegetable oil
some basil and garlic salt
1 can dark and light chicken (yes too lazy to work from scratch)
about 6 or 7 small carrots cut in pieces (cuz we only had baby carrots)
1 medium sized potato cut in small pieces
like, 3 cups water
some basil, rosemary, thyme, celery salt, ground pepper, and pulty seasoning
about 1 cup of rice (wish I knew why, though)
Lightly greased up the outsides some small custard bowls. Divided dough into 4 pieces (they said 6, but since I have no experience with this...I got 4). Shaped them into a ball and patted them out into 6-7 inch rounds. Flipped the bowls and put the rounds on them. Brushed them with the oil and sprinkled with the basil and garlic. Let sit in warm place for about 20 minutes.
Kinda tossed carrots, potatoes, chicken (with broth), water, and spices together (except the rice), brought to a boil, then lowered to a simmer, stirred occasionally. Exciting.
Once the obligatory 20 minutes had passed, I put the future bread bowls in the oven (was preheated to 350, yada yada) on a cookie sheet and let that go for 15-20 minutes.
Jumped right into the rice. Made it seperate, as per the insturctions (you can find a box and read it for the instructions if you like). Once it was done, I tossed it into the soup. Sidenote: Not sure I would add the rice in again if I ever make this again. It kinda helped to thicken the soup, but that was about it.
Alright, so the bread bowls were golden brown so I pulled them out and let them sit to cool until I could flip them and pull the custard bowls out, then tossed them right side up back on the rack in the oven. Turned the oven off and left it open just a little.
Came back to the bedroom, checked my guestbook, responded to my brothers post, tossed in a Jackie Chan flic, grabbed a Mello Yello, and then served me up some soup. Enjoyed it, the Mello Yello, and the movie... then started this page.
