Quick and Hearty Chicken Noodle Soup
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Appears in Cook's Illustrated January/February 2009, America's Test Kitchen TV
Why should any modern cook spend all day eking out flavorful stock from mere scraps and bones?
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WHY THIS RECIPE WORKS
To create a faster, more convenient, but still deeply flavored chicken soup recipe, we sautéed ground chicken before cooking it in a combination of water and canned chicken broth. In less than an hour we had an intense, golden stock for our...