Chicken, cabbage and bread soup | Gourmet Traveller

Ingredients

• 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