Austin Empty Bowl Project Cookbook Recipes with FOX 7 Austin’s Tierra Neubaum

The Austin Empty Bowl Project returns in person this Sunday at the Central Texas Food Bank.

The event, held annually on the Sunday before Thanksgiving since 1997, is an effort by Austin-area potters to help alleviate hunger in our community. All proceeds go to the CTFB’s Kids Cafe program which “provides a safe and nurturing place where children receive a hot, nutritious lunch, as well as help with homework,” explains the AEBP website and the Meals on Wheels Central Texas for kids.

As part of the event, potters from across Central Texas are donating bowls of all shapes, sizes and colors to buy and fill with delicious hot soups and breads donated by thirty restaurants and bakeries. Musicians also take part in the event.

Doors open at 11 a.m. on November 20 at the CTFB at 6500 Metropolis Drive. Attendees can choose and enjoy their favorite bowl, hot soup and bread for $30 per person. There’s also an online silent auction and raffle for an original Nancy Elder quilt called “Soup Stop Ahead” based on artwork by Austin artist John Williams.

Ahead of the festivities, FOX 7 Austin’s Tierra Neubaum tried her hand at some of the recipes from the Austin Empty Bowl Project cookbook.

Chicken noodle soup


  • 1 pound pasta
  • 1 whole chicken, about 3-4 pounds
  • 3 teaspoons of salt
  • 1 teaspoon of pepper
  • 1 pound carrots, sliced
  • 1 pound celery, sliced
  • 1 teaspoon dried basil
  • 16 cups of water


Bring a pot of lightly salted water to a boil. Add pasta and cook until just undercooked. Put aside.

Season the chicken inside and out with salt and pepper.

In a large pot, cover the chicken with 16 cups of water. Bring to a boil and cook over high heat until the meat is tender and falling off the bone, about 40 minutes. Remove the chicken. Once cooled, debone and shred. Reserve the meat.

To the hot broth, add the chicken and the rest of the ingredients, except the pasta. Bring to a boil and add the pasta. Cook another 5 to 10 minutes. Taste and adjust the seasoning.

Tierra’s Adjustments: I used 24 cups of water instead of 16 and added onion, garlic and bay leaves to the water while cooking the chicken. Once the soup was completely done, I added 4 tsp salt, 2 tsp dried cilantro, and 2 tsp dried basil. For the noodles, I used gluten-free rotini.”

Nut Bread


  • 1 large egg
  • 1/2 cup sugar
  • 2 cups unbleached white flour
  • 2 teaspoons of yeast
  • 3/4 tsp sea salt
  • 1 cup chopped walnuts
  • 1 cup milk


Butter a one pound loaf pan. Preheat the oven to 350°F.

In a medium bowl, whisk together the flour, baking powder and salt and stir in the nuts.

Bake on the middle rack of the oven for 45 to 55 minutes or until a wooden skewer inserted in the center comes out moist but clean.

Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

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Rozella J. Cook