These fun and cute bunny bread bowls make eating soup fun! It takes only a few minutes to make the bowls and the kids will love it. Use store bought soup or my homemade chowder below. The bread bowl creation is adapted from The Idea Room
The holidays bring so much sugar! Try this hearty festive alternative. From school to work, everyone will have their share of sweets this holiday season. This is a great hearty way to kick off the spring and Easter season.
Why You’ll Love This Recipe
- Veggie Packed – This chowder has so many great ingredients including corn, bell pepper and potato. Feel free to omit the bell pepper if you have a picky eater.
- One Pot Meal – It only requires one pot to make and is relatively easy to make.
How to Make It
Then add in cooked chicken and half and half, stir. Continue to cook on medium low heat uncovered for another 10-15 minutes. Add in heavy cream and cook for 1-2 minutes.
Here’s a pro tip for you: To save time, buy pre-chopped vegetables. It may cost a little bit more, but it will save you so much time. And if it’s onions, lots of tears ;).
Now for the fun part! Not all grocery stores have the artisan rolls or bread rolls, but it’s not super hard to find. I made these a little smaller, but you can buy a larger bread bowl and a small dinner roll for the head.
First you’ll want to cut the large bread bowl about 1/4 of the way from the top. This would be a horizontal cut as if you are cutting a hamburger bun. Just make sure you leave more than enough room for the soup.
Remove the inside breading carefully to make room for the soup, set aside.
Here’s an expert tip: Do not remove the entire bowl of its breading so it doesn’t leak through the bottom. You want a thin layer around the soup so it can absorb some of it.
Do not throw away the stuffing. Depending on how stale your bread is you can ball it up to make a little bunny tail.
Next, cut your smaller roll into half horizontally (think of a hamburger slice again).
Then carve out small holes for nose (slight bigger than eyes), and two small holes for eyes (chocolate chips)
Then, assemble your bunny face!
Now you’ll want to make your ears. Hang in there you’ll almost done, I promise! Remember the big bread bowl top that you cut off? You’ll use those for the ears! Using scissors or kitchen shears, cut out bread and shape them like ears.
Use the toothpicks and sew it through carefully.
Place the face of the bunny on top of the larger bowl and secure with toothpick ears into the bowl. Essentially these toothpicks will hold the entire bunny head onto the bowl. The toothpicks may be too short depending on how large your bread bowls are so, just get larger toothpicks.
Tadaa! Add your choice of soup to these bowls and you’re ready for Spring. I mean aren’t they the cutest?
Here’s what they look like with soup.
- Use store-bought rotisserie chicken. It will save so much time and dishes.
- Take your time carving out the face of the bunny, you’ll want it the same size of the chocolate chips and jelly bean to fit perfectly.
- Make sure your bread bowls are not too soft. I made the mistake of buying a kaiser type roll and it was just too soft to hold any soup. My grocery called these artisan bread. These were the mini ones.
Bunny Bread Bowls
- 3 Artisan Bread Bowls
- 3 dinner rolls
- 6 toothpicks
- 6 mini chocolate chips
- 3 pink jelly beans
- scissors or shears
- Cut 1/4 of the artisan bread bowl horizontally (like a hamburger bun), set aside.
- Remove some of the breading inside the remaining artisan bread bowl that was just cut.
- Cut the small dinner roll in half horizontally (also like a hamburger bun)
- Carve out 3 small circles on one side of the cut dinner roll to resemble a face. Place jelly bean for nose, and mini chocolate chips for eyes
- Using scissors, cut out ears using the large artisan roll top that you cut out in step 1.
- Weave in toothpicks into ears
- Place small bunny face on top of artisan bread bowl. Secure with the toothpicks used in ears
- Add soup or dip inside carved out bread.
Can you freeze this soup?
- Yes, just make sure the soup is completely cooled. You want to also make sure to leave a 1/2 inch from the top to allow for expansion. Freeze up to 2 months. thaw overnight in the refrigerator and reheat over medium-low heat.gerator and reheat over medium-low heat.
Video coming soon!
Chicken Corn Chowder
- 4 slices bacon diced
- 1 red pepper diced (optional)
- 2-3 stalks celery diced
- 1 onion diced
- 3 cloves garlic minced
- 3 tbsp butter
- 1/3 cup flour
- 6 cups chicken stock
- 2 large potatoes peeled and diced
- 2 cups fresh corn
- 2 bay leaves
- 1/2 tsp fresh thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cups cooked chicken breast.
- 1 cup half and half
- 1/2 cup heavy cream
- In a large pot, cook bacon until crispy then remove from pan setting aside for later. In the bacon fat saute peppers, onions and celery until soft, about 3-5 min. Add in garlic and cook for another minute.
- Add butter to pan, once melted, sprinkle flour and stir. Cook for 2-3 minutes, stirring frequently. Slowly add in the chicken stock, while whisking vigorously until well combined. Add in potatoes, corn, bay leaf, thyme, salt and pepper. Bring to a boil, reduce to a simmer and cook uncovered for 10-15 minutes, or until potatoes are tender.
- Add in cooked chicken and half and half, stir, then continue to cook on medium low heat uncovered for another 10-15 minutes. Add in heavy cream and cook for 1-2 minutes. Serve warm and top with crumbled bacon, fresh cilantro, green onions, shredded cheese and fresh chopped tomatoes!