- 2 litres (8 cups) chicken stock (see note)
- 2 chicken breasts, bone in, skin on (520gm)
- 2 tbsp olive oil
- 110 gm flat mild pancetta
- 2 small onions, diced
- 3 garlic cloves, finely chopped
- 500 gm Savoy cabbage (about ½), ribs discarded, leaves coarsely chopped
- 300 gm sourdough bread, sliced
- 140 gm coarsely grated Gruyère
- 1Bring chicken stock to the boil in a saucepan over high heat, season to taste, add chicken, return to the boil, reduce heat to low, simmer for 5 minutes. Remove from heat, stand in liquid until cooked through and cooled (1 hour). Remove chicken, shred meat (discard bones), reserve stock and meat separately.
- 2Preheat oven to 180C. Heat oil in a large saucepan over medium-high heat, add pancetta and stir occasionally until golden (3-5 minutes). Add onion, stir occasionally until tender (10-15 minutes), add garlic, stir to combine, then add cabbage and reserved stock and meat. Bring to the boil, reduce heat to medium, cook until cabbage is tender (10-15 minutes) and season to taste.
- 3Transfer half the cabbage soup to a 3-litre ovenproof dish. Arrange half the bread slices over and scatter with half the Gruyère, then repeat with remaining soup (reserve a little liquid to pour over bread), bread and Gruyère. Pour reserved liquid over and gently press bread into soup to absorb stock. Bake until golden and bubbly (40-50 minutes). Serve hot.
For this recipe and others for chicken soup, buy good-quality chicken stock or make your own: see step 1 of our
This recipe is from the August 2012 issue of
Drink Suggestion: Dry Sherry or vin jaune. Drink suggestion by Max Allen
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