Loafing around

We had some old bread and not much time to whip up an elaborate meal, so Kenneth remembered seeing some people use bread for soups on TV. There were a bunch of recipes for Tuscan bread soup on the Internet, so we sort of used a mix of what we had and what we read to make our bread soup. We deboned a chicken leg and browned the cut-up pieces of meat, then simmered it in some canned tomatoes with garlic. It was a little dry, so we added some chicken stock made from the leg bones, and added a bit of salt and pepper to taste. While that stuff was simmering, we sauteed the bread, which was all dry and cut into crouton-sized pieces, with chopped onions until everything was slightly brown and the onions were translucent. We added the bread and onions into the soup and let them simmer for about five minutes before serving. Turned out pretty nice. It would probably have been nicer if we had some chives or dill and maybe even a bit of cream to add into the thing, but I think we were pretty satisfied.