The Best Soups & Stews: A Best Recipe Classic by Cook's Illustrated Magazine

  • Quick chicken stock

    from The Best Soups & Stews: A Best Recipe Classic The Best Soups & Stews by Cook's Illustrated Magazine

    • Categories: Stocks
    • Ingredients: bay leaves; onions; chicken pieces
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Chicken soup with herbed matzo balls

    • apattin on June 18, 2019

      Made with ground up matzo boards. Seems like a good way to get rid of excess matzo. :)

  • Lamb tagine

    • Laura on July 29, 2012

      Pg. 217. I chose this recipe because I had a lamb shoulder in the freezer that needed to be used and because, of all the recipes that my EYB search offered, this was one of the few that also called for chicken stock and I have a lot of that in my freezer too. I did not add the 3 TBS of flour because I discovered too late that I had no flour; and I used currants in place of the apricots because I had them on hand. This was simple and easy and while good, was not great. The house smelled amazing while it was cooking but the flavors in the final dish were not as deep and bold as I had hoped. It was definitely improved on the second day. I served it over brown rice, but found that I preferred it without the rice. And while I would make it again, I would use the apricots next time. But first, I would try some of the many other lamb tagine recipes in my books.

  • Lentil soup

    • spharo00 on January 27, 2013

      I changed this recipe up a little bit due to what I had in my pantry. I left out the bacon, carrots, and celery and just cooked the onion and garlic in a little bacon grease and olive oil. Instead of diced tomatoes I used one small tomato, a bit of tomato paste, and some tomato sauce. I used some homemade vegetable stock in place of the chicken stock. I used Puy lentils instead of the regular brown lentils, added a 1/4 cup of barley, and dropped a leftover Parmesan rind into the soup to cook down with it. I did not add Parmesan, parsley, or butter to the soup, but I did sprinkle some Parmesan over the top of the soup after cooking. I also roasting some cubed sweet potatoes in kosher salt and olive oil and added those straight to the bowl of soup after it was finished cooking. This was a hearty soup after adding the sweet potato and barley. We really enjoyed it.

  • Pozole verde

    • brooke_o7pu7x on May 06, 2026

      Really bright and fresh soup. I cooked pork & hominy as directed but 8 cups broth - split into two portions 1 to serve and 1 to freeze. Meanwhile roasted 2 lbs of tomatillos, jalapeño, garlic. Cooled then blended with 2 bunches cilantro and small onion. Added blended ingredients to pot of hot soup, warmed through, topped with avocado, tomato, fresh lime. Will wait till reheating frozen portion to add “verde” ingredients.

  • Rustic potato-leek soup

    • Beck001 on January 27, 2026

      We enjoyed it and super simple. I didn’t have as many leaks so I cut recipe to 1/4 and it still worked.

  • Thai shrimp and coconut soup

    • MsSpicy on January 31, 2024

      This soup is a 10/10! It's just delicious! However: 1. Try fresh dry frozen lemongrass. Fresh was a mess, too woody. 2. Next time try with shrimp 3. Use Cook's Illustrated chicken stock recipe, not Joy for richer flavor. 4. Use string mushrooms. Jarred white button mushrooms are too slimy. 5. Add chicken at very end to avoid over cooking.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1933615028
  • ISBN 13 9781933615028
  • Published Sep 01 2006
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

From Corn Chowder and Lobster Bisque to Cincinnati Chili and Irish Stew, this substantial volume is filled with the best recipes for everyone's favorite soups and stews. In addition, the editors provide information on everything you need to know to make great soups and stews, from what cuts of beef or pork make the best sew to what techniques build the best flavor base. There's even a chapter for accompaniments, from Mashed Potatoes to Rustic Country Bread.

Other cookbooks by this author