A little chicken soup with your bread?

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.




  • 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!

7 thoughts on “A little chicken soup with your bread?

  1. It does look very hearty! I’m sorry you’ve been so sick, Heidi! Thank you for taking the time to chat yesterday – it’s not easy to be social when you’re feeling unwell… xx

    • Oh Celia- it was a joy to spend a little time talking with you- and the bread turned out so very cute! I am definitely on the mend- now if I can just stop this infernal coughing!

  2. oh poppet! as we say here to each other when we are feeling poorly, that looks like a very soothing sort of soup, easy to eat and full of lovely flavours. I hope you feel better soon xx I saw a recipe the other day where the author balanced their breads on top of their soup or stew or whatever it was and then sprinkled cheese on the top and somehow managed to grill it so they had squishy underneath and grilled cheese tops, clever I thought, but will probably never do it…. xx Jo

    • This had a sort of grilled cheese flavor on top and the most wonderful custardy bite of chickeny goodness under neath. I wouldn’t make it all the time, but it was brilliant for me at that time. Poppet, hmm. I rather like that as an endearment when feeling poorly.

    • Hah- this is what we call French Onion Soup over here. The cheese is ever so melty and slightly stringy and the bread is all soaked up with the soup- not the same texture as the chicken bread soup- but still very good.

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