Bird Bowls

The chicken noodle soup kids have loved for generations is even better in an edible bread bowl. The bird bowl is a delicious, must-try recipe!


2 cups

Baked chicken, from the deli, diced or shredded

3 cups

Egg noodles, uncooked

1 cup

Frozen peas

1, 10.75 oz. can

Cream of chicken soup, undiluted

1/3 cup





Large kaiser rolls

1/2 cup

Seasoned dry breadcrumbs

2 Tbsp.

Margarine, melted


  1. Preheat oven to 400° Fahrenheit.

  2. Cook noodles in lightly salted boiling water for 5 minutes; add chicken and peas. Cook 3 to 5 minutes more or until the noodles are tender and the chicken is hot.

  3. Drain. Combine the soup and milk in a large bowl. Stir in the noodle mixture and a dash of paprika.

  4. Cut the tops off the rolls and scoop out the centers, leaving 1/2 inch sides.

  5. Place hollow bowls on a baking sheet. Spoon the noodle mixture into the bread bowls.

  6. Combine breadcrumbs and melted margarine in a small bowl. Sprinkle the crumbs over the noodles.

  7. Bake 10 to 13 minutes or until the filling is hot and the tops are golden brown.

  8. Serve with fresh carrot sticks.