Bread Soup Recipe

Learn how easy and versatile it is to make a basic bowl of bread soup with chicken, spinach, and onion. Then, modify the recipe to your own taste by adding parmesan or cheddar cheese, red pepper flakes, carrot, celery, basil leaves, and more.

4.20 from 5 votes

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Course: Dinner, Lunch, Main Course, Soup

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 117kcal

Author: Carolyn Thomas

Ingredients

2 slices bread stale
1/4 onion diced
1 cup chicken cubed or shredded
1 cup spinach
1 Tablespoon olive oil or butter, lard, etc.
1 quart chicken broth
salt and pepper to taste

Instructions

Take bread scraps out of the freezer and cube the bread.
Pull pre-cooked chicken out and shred it.
Dice a whole onion.
Place a pot on the stove over medium heat and put 1 Tablespoon of olive oil in the pan.
Transfer the diced onions to the pot and saute until the onion is translucent.
Add chicken and spinach to the pot. Let the spinach wilt down slowly.
Add chicken broth and throw the bread cubes into the soup. The bread will start breaking down and thicken the soup right up.
While the bread is breaking down, continue occasionally stirring with the spatula so it doesn’t burn on the bottom of the pan.
Bring to a boil and season with salt and pepper to taste.
Once the soup comes to a boil, take it off the burner and serve. Top it with parmesan or cheddar cheese if desired.

Notes

Collect pieces of bread in a bag and store them in the freezer until you have enough to make a quick and easy bread soup lunch.
You can cook, shred and freeze chicken meat for quick and easy meals like this. Simply add your frozen chicken to the pot and heat until warmed through.

Nutrition

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