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Chicken Soup with Provençal Herbs

January/February 1995

Your rating: None Average: 4 (1 vote)

Using dried beans instead of canned in this flavorful chicken soup results in a thicker soup with more complex flavor. Make it a meal: Serve alongside Leek & Gruyere Quiche with Cherry Clafoutis for dessert.


Chicken Soup with Provençal Herbs Recipe

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