Italian chicken soup with Parmesan dumplings from Cook's Illustrated Annual Edition 2013 (page 15) by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on June 23, 2021

    This soup was fine, but I didn't love it enough to repeat, particularly since it requires some extra effort to make (searing chicken thighs, making homemade toasted bread crumbs, mixing and rolling allll those little dumplings). The dumplings were tender and delicious - I'll use that part of the recipe for other soups. But I thought the rest of the soup was just so-so with flavors that seemed kind of muddied. It was also a very hearty soup packed with lots of chicken and vegetables - I would have preferred a simpler, more broth-y soup with those yummy dumplings. It also didn't help that I overshot the cooking temperature for the chicken by 15F which probably made it more rubbery than it should have been. Leftover buttermilk biscuits worked well in place of sandwich bread for the dumpling bread crumbs.

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