A little sherry vinegar adds just the right amount of acid to brighten up this earthy soup.
If you made the chicken broth yourself, use the meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Very tasty chicken soup recipe.
Very delicious. Subbed green beans for chard and dried mushrooms for fresh because that's what I had. The sherry vinegar and Parmesan add so much balance to the flavors.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?