Chicken, Artichoke and Cannellini Bean Spezzatino

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Really good! I also had to add alot more chicken stock to it, but it was delicious. And super easy to make.

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I loved this dish. I did add one (1 additional 14-1/2 oz can of chicken broth, as well as a dash of red pepper flakes. This really is an A+ recipe and I'll definitely be making it again and for guests.
Thanks~

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Very tasty & fresh. I added some portobello mushrooms. Definetly winter comfort food. I look forward to make this one again

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This was a really good soup and it made alot. However, the spezzatino came out more orange than red and it wasnt really appealing. It was good though. My mom didnt like the thyme in it cause she though it was too strong. I just think that her taste buds arent use to that kind of thing but she is open to anything i make. Next time I make this soup, Ill add less thyme and more tomato paste, maybe the whole can. Thanks Giada!

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One of my favorite recipes for winter; so good on a cold day!

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This was incredibly delicious.

I used turkey bacon instead of pancetta though, as I do not eat red meat. I doubt there was much of a difference as this was very, very good and flavorful even with turkey bacon.

I also feel like there could have been more broth added to this recipe. With the suggested amount, there was hardly any left by the time hubby and I went back for seconds. Loved this and will definitely make again, but will want to double it and use a tad more broth next time.

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SO yummy! All these flavors are so great together. I cut up and browned my skinless chicken breasts separately, which worked very well and was very easy. Also used canned artichokes because my family likes those better than the frozen. Did not end up doing anything with the pancetta because I didn't have any, and ended up using no bacon, either, and the result was still outstanding. Just garnished with freshly grated Parmesan. Used 32 oz. of chicken stock, as suggested by others. Will definitely continue to make this recipe.

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I was stunned such a full flavor came out of such a short-cooking stew. I grated a little Parmagiano-Reggiano over the top (because really, what dish isn't enhanced with a little cheese, but I didn't change anything else. And it was scrumptious. This is one of those stews that could be kept on the stove warm all evening, and people can just dip into it--even if it's just a piece of baguette-whenever they're home and hungry. Really surprised by how good it was. I might try browning my breasts next time before I put them in the stew, but it would only make the recipe go from incredible to outrageous.

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I thought that this was just another chicken soup but Wow! this is not your mama's chicken soup. I don't know if it's the thyme or the artichokes or the beans but this has a great flavor. I used boneless chicken thighs for the convenience and personal preference but that's the only thing I changed.

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I followed the recipe as it is written. So fast & easy. Delcious! This is a recipe that will be in my 'go to' file.