How to Make Old-Fashioned Chicken Noodle Soup and Beer-Batter Cheese Bread

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Host Julia Collin Davison makes Old-Fashioned Chicken Noodle Soup, and Toni Tipton-Martin talks about the restorative properties of chicken soup. Ingredient expert Jack Bishop explores the world of broths. Christie Morrison makes Beer-Batter Cheese Bread. And from the Recipe Box, Morgan Bolling whips up Make-Ahead Hot Chocolate and Lawman Johnson makes Spinach Salad with Gorgonzola and Pear. Get the recipe for Old-Fashioned Chicken Noodle Soup: Get the recipe for Beer-Batter Cheese Bread: Get the recipe for Make-Ahead Hot Chocolate: Get the recipe for Spinach Salad with Gorgonzola and Pear: Buy our winning Dutch oven: Buy our winning cast iron skillet: ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: .

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  1. for me, chicken noodle soup must have a good amount of garlic and the pepper must be fresh ground pepper.
    those huge noodles in canned soup are so unappetizing. I would prefer angel hair pasta or the Mexican fideos noodles. Nice and thin. And must add more black pepper to the broth and a touch of cayenne. Helps with congestion if you got a cold. And warming.
    Better Than Bouillon does make a low salt version of chicken or beef. It tastes like real broth compared to other bouillon. Good stuff to have on hand to add flavor to something.

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