Cube the bread into small pieces and arrange in single layers on cooking sheets lined with parchment paper. Cover with a clean towel and let them sit out overnight. (Alternatively, use store-bought croutons.)

In a large skillet with tall sides, melt your butter over medium-low heat. Add onions, carrots, herbs, seasonings, and celery.

Cook over medium heat for 7 to 10 minutes, or until the dish becomes fragrant and vegetables soften. If your food starts browning, turn the heat down.

Add in your homemade (or store-bought) bread cube croutons. Pile high! You should have about 10 cups.

Over medium-low heat, stir to combine the bread cubes with the vegetables and butter.

Pour in 1 cup of broth or chicken stock and stir. Add more until it is moist and fluffy.

Set heat to low and allow it to heat through.

Optional: Garnish with a sprinkle of fresh parsley.