Sopa Coàda (Chicken and Bread Casserole) — a rustic Venetian dish that layers toasted bread, tender chicken, and cheese into a brothy, comforting bake.
Sopa Coàda (Chicken and Bread Casserole)
1 whole
chicken, cut into pieces
6 cups
chicken broth
1
onion, chopped
2
carrots, diced
2
celery stalks, diced
6–8 slices
day‑old bread, toasted
1 cup
grated Parmesan or Asiago cheese
2 tbsp
olive oil
to taste
salt and pepper
few sprigs
fresh parsley
Instructions
1
Prepare brothSimmer chicken pieces with onion, carrots, celery, salt, and pepper in water until tender, about 45 minutes. Strain and reserve broth.
2
Toast breadSlice day‑old bread and toast until golden. Set aside.
3
Layer casseroleIn a baking dish, layer toasted bread, shredded chicken, and grated cheese. Repeat layers until ingredients are used.
4
Add brothPour hot chicken broth over the layered bread and chicken until just covered.
5
BakeDrizzle with olive oil, cover with foil, and bake at 350°F (175°C) for 30–40 minutes until bubbling.
6
ServeGarnish with fresh parsley and serve hot as a rustic main or hearty starter.
This dish is a Venetian classic, often called “zuppa covata,” and is traditionally made with pigeon or chicken. The bread absorbs the broth, creating a casserole that’s both soup‑like and hearty. Perfect for cozy family meals or festive gatherings.
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