Chicken "Noodleless" Soup in a Bread Bowl

Well, Michael and I have perfected this recipe. My part was for the soup and his for the bread bowl. Since it's been rather chilly lately, we figured a little soup would help keep us warm. It did. And it was really something special. Simple, but special.

You can easily add any noodles you wish to this recipe, but we like it without when eating within bread bowls. (Say that 10 times fast!) Also, this soup was quite hearty and could have used some more broth. Personal preference, but choose whatever you fancy!

Chicken "Noodleless" Soup for Two

1 chicken breast
2 carrots
1/2 medium size onion
3 stalks of celery
4 cloves of garlic
salt and pepper
1 tsp. Cajun seasoning of choice (I used Slap Ya Mama)
3-4 cups chicken broth
1 T. vegetable oil

1. Cut the chicken and vegetables into bite size pieces. Mince the garlic.
2. Heat oil in pot over medium high heat and sautée the vegetables, including garlic, until the onions are translucent.
   
3. Add the chicken and cook until lightly browned around the edges. Season to taste.
   
4. Add broth and let simmer for 20 mins - half hour.
5. Taste and add more seasonings if desired. Serve in bread bowl and garnish with fresh parsley or green onions.

Bread Bowl
(adapted from the recipe for American Sandwich Bread by Cook's Illustrated)
1 cup warm milk
1/3 cup warm water
3 T. unsalted butter, melted and cooled, plus extra for brushing
3 T. sugar
3 1/2-4 cups all-purpose flour
2 1/4 tsp. instant or rapid-rise yeast
2 tsp. salt

1. Whisk the milk, water, butter, and sugar together in a large liquid measuring cup. Combine 3 1/2 cups of the flour, yeast, and salt in a standing mixer fitted with the dough hook. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 2 minutes.
   
2. Increase the mixer speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes. If after 4 minutes more flour is needed, add the remaining 1/2 cup flour, 2 tablespoons at a time, until the dough clears the sides of the bowl but sticks to the bottom.
   
3. Turn the dough out onto a lightly floured counter and knead by hand to form a smooth, round ball. Cut into 4 pieces and shape each into a smooth, round ball. Place them on a lightly oiled sheet pan and cover with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
4. Adjust an oven rack to the lower-middle position and heat the oven, and the baking stone, to 400 degrees. Brush tops of bread bowls with melted butter and place on the heated baking stone. Bake until golden, about 30 minutes.
   
5. Let cool and cut hole in middle for soup. Enjoy!