Very good...did not use wine (fresh out!), used dried herbs (my plants aren't looking great!), and did not add final drizzle of olive oil (forgot too...don't think it needs it). The flavour of the soup was lovely, and we are looking forward to making this again and playing with the vegetables. We think that broccoli and cauliflower would be great, as would mushrooms, leeks, asparagus, corn, chickpeas or pretty much anything else you had hanging around. Thanks for the healthy, versatile recipe!

Reviewed On: Jan. 3, 2008

Delicious new way to cook cauliflower. We both loved it. Doesn't need 3 tbs of oil though, next time I will use 1.5 tbs. Also doesn't need as much Parmesan, 2 tbs was plenty. I will definitely try some different herbs from the garden also.

Reviewed On: Aug. 3, 2007

Cooked mine a bit longer, about 2 hours. Stock is great, chicken tasted good, but because the carcass broke down so much, it was difficult to remove all of the small bones from the meat. Make sure you double check the meat for bones!

Reviewed On: Apr. 12, 2007