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Prep Time: 20 minutes

Serves: 6-8

Studding the chicken with a couple of cloves to add a special flavor from making chicken stock at Guy Savoy in Paris is a special touch here. This soup is a really a hybrid between a stock (flavor made from cooking bones) and a broth (flavor made from cooking meat in the liquid). It’s surprisingly light and hearty! I love this for everyday soup and not just a special occasion or holiday. A real comfort food…


Cook With Me

For Alex Guarnaschelli,cooking has never been just about getting dinner on the table. With a legendary cookbook-editor mother (Maria Guarnaschelli) and afood-obsessed father, the….

Price: $35.00

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