A Bird in the Oven and Then Some: 20 Ways to Roast the Perfect Chicken Plus 80 Delectable Recipes
Lentil Soup with Roast Chicken, Swiss Chard, and Parmigiano-Reggiano Cheese
Page 106
| Course Type: Soups and Stews
(1 review)
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bleutulip from Chicago, IL
This was good, but I felt like it needed another layer of flavor to make it great. Maybe a splash of balsamic or white wine, or some fresh thyme and parsley? I did use the parmigiano reggiano rind in the stock, and I think that helped. I also needed to add a lot more water while it was cooking---maybe double the amount called for---and, in turn, had to adjust the seasonings. This will be fine for lunches this week, but not a recipe I would repeat or highly recommend.
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