I’ve been so sick- I haven’t been out of the house in over a week.

I had a flu shot- but those germs really don’t care- if they are out to get

you- then they do!

Any way- I was home- feeling quite sorry for myself and also just feeling

really bad.  Headache, muscle aches, coughing, congested- miserable.

And I started thinking about chicken soup.

I was able to make it to my computer and keep up with reading my emails and

blog posts- and my friend, Jane put up a recipe for Chicken bread soup on her newsletter,

See Jane Cook.   She put up a recipe from Joyce Goldstein that I had to try – so I made it

for myself

Soo good- it was bread pudding with chicken soup.  Velvetty and delicious- every bite

a comfort.  I almost felt well for the 20 minutes I took to eat a portion.

Here’s the recipe and a few pictures if you’d like to try it.

CHICKEN AND BREAD SOUP

• 4 tbsp. unsalted butter

• 2 tbsp. olive oil

• 1/2 cup sliced mushrooms (optional)

• 1 medium onion, cut into small dice

• 2 ribs celery, cut into small dice

• 2 small carrots, peeled and diced

• 2 boneless, skinless chicken breasts (about 12 to 16 oz. total), cubed

• 1/3 cup dry white wine

• 4 cups chicken broth

• Salt, pepper

• 1/8 tsp. ground cinnamon

• 4 or 5 thick (1-inch) slices of sturdy bread

• 1/2 cup grated Parmesan cheese or half Parmesan and half Fontina

In a wide saucepan melt 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat. Cook mushrooms  until the edges begin to brown.

Add 1 tablespoon butter and remaining 1 tablespoon oil and reduce heat to medium. Add onion, celery and carrots and cook until softened, about 10 minutes. Add chicken and stir fry until golden, about 5 minutes. Add wine and boil until it evaporates. Add chicken stock, salt and pepper to taste and the cinnamon. Cover and simmer gently until the chicken is tender, 20 to 30 minutes.

Meanwhile, melt remaining 2 tablespoons butter in a large skillet. Toast bread slices on both sides, adding more butter if necessary, until golden.

In a 6-quart, deep-sided casserole such as a souffle dish, arrange 2 to 2 1/2 slices of the bread in a single layer.  Sprinkle some of the cheese on top, then the chicken and vegetables. Top with remaining bread slices. Soup may be made and refrigerated up to 8 hours at this point.

Ladle broth over the top and sprinkle with the remaining cheese. Cover loosely with foil. Place on a baking sheet and bake at 300 degrees for 45 to 60 minutes, depending on the depth of the casserole. The bread on the top should be chewy and the bread on the bottom, custardy. Makes 3 to 4 servings.

I left out the mushrooms- didn’t have any- and substituted 1 tablespoon of brandy for the wine.

I used my spelt bread because it is very sturdy and I had half a loaf sitting out.

This is the highlight of my week.

I’m making this one again- but when I feel well so that I can savor it and taste all the flavors.

This soup make have saved my life this week.

Or maybe just made it worthwhile to keep on living!

I received salt  preserved lemons in olive oil for Christmas from my dil Willow.

They are really beautiful- and they smell divine.  I chopped up the peel and then

minced it fine to go into the lentil soup I made.

Here’s the Recipe.

Ingredients:

1/3 cup olive oil

onions, chopped small

2 garlic cloves, minced

2 1/2 cups brown or green lentils

8-10 cups water

2 carrots, peeled and finely chopped

2 celery stalks, finely chopped

1 tsp ground coriander

1 tsp cumin

1/2 tsp curry powder

1/2 tsp paprika

6-8 tsp lemon juice

3 tsp minced lemon peel ( or grated fresh peel if you don’t have any salt preserved lemons)

salt and pepper to taste

Method:

Heat up the oil in a large soup pot and add the onions, garlic and lentils.  Sautee gently for about 10 minutes, stirring

constantly-make sure that onion and garlic don’t stick to bottom of pan.  Pour water over mixture, stir and then raise

heat to medium and bring soup to a boil.  Add carrots and celery ( I chop my vegetables to about the size of the lentils

so that they cook uniformly and look suited to each other).  Boil for about 3o minutes and then lower the hear to low/medium.

Add the rest of the ingredients, as well as the salt and pepper.  Stir well and cover the pot, letting the soup simmer gently for

about 45 minutes.  Taste to check the seasonings- add a little extra if you think it needs it and serve hot.

Serve bread  alongside, I added some feta cheese to my bowlful-

Frank had his with a hot Hungarian sausage sandwich, boiled egg and cruditees.

This is my new favorite soup!