Ready for cozy season?
Maybe you dream of Grandma's matzo ball soup, but this one might be even better. There's an entire chicken in this soup, and then some.
You'll pull out the breast early on and use the white meat to garnish the finished bowls, but everything else stays and simmers for hours, enriching the stock with concentrated flavor and lip-smacking body.Chicken parm doesn't have to be a fussy project. This version takes just 22 minutes—while the dredged chicken bakes and the mozzarella melts, you'll add a few flavor boosters to some jarred marinara sauce. Layer it all on a plate with some torn basil and tuck in.
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