Introduction

This week we dig in to soupand making it sching for it around the world, and figuring out which canned chicken stock we should use. Team me, sally, jennie and erica really putting in the work doing a blind tasting of store bought chicken stocks that we'll get to later. But first 're going tospend some time with a true connoisseur of chicken soup, jen lewis. Jen's a terrific chef in portland, oregon, and she's the author of a new cook book, the chicken soup manifesto,. recipes from around the world.