4 tablespoons EVOO
4 tablespoons butter
6 cloves garlic, finely chopped
2 tablespoons fresh thyme, finely chopped
3 to 4 tablespoons finely chopped parsley
About 6 cups cubed stale white bread, such as Amy's, enough to fill a large casserole dish
1 1/2 cups grated Parmigiano-Reggiano
1 large or 2 medium heads broccoli, cut into thin florets
5 to 6 cups poached chicken (4 poached breasts, reserved from making Poached Chicken for Celery Soup earlier in the week, recipe follows), pulled apart or chopped
3 to 4 cups Cream of Celery soup (reserved from earlier in the week, recipe follows)
(The chicken meat will be reserved for another meal and the stock is for this soup recipe. If not preparing Broccoli Casserole, use 6 cups store-bought chicken stock.)
2 full bone-in, skin-on chicken breasts
2 carrots, coarsely chopped
2 ribs celery
1 onion, quartered, root end attached
2 cloves garlic, crushed
1 lemon, sliced
Bundle of parsley, thyme, fresh bay leaf
A few black peppercorns
1/2 stick butter (4 tablespoons), diced
1 bunch organic celery with leafy tops, chopped (6 cups)
2 onions, chopped
4 cloves garlic, chopped
1 large fresh bay leaf
2 large russet potatoes, peeled and cubed
2 medium celery roots (celeriac), peeled and cubed
6 cups chicken stock, homemade or store-bought
2 cups heavy whipping cream
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