Appears in Cook's Illustrated March/April 1996
A broth developed from an Edna Lewis recipe makes full-flavored chicken noodle soup possible in less than ninety minutes.
For a full-flavored chicken soup recipe that could be made in less than 90 minutes, we borrowed an idea from an Edna Lewis recipe, beginning by sautéing a chicken, minus the breast (which we used later as meat for the soup), hacked into sma...