Homemade Chicken Noodle Soup with Rich Stock
A step-by-step guide to making chicken noodle soup from scratch, featuring a long-simmered stock and a quick, vegetable-packed finishing pot.
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A step-by-step guide to making chicken noodle soup from scratch, featuring a long-simmered stock and a quick, vegetable-packed finishing pot.
A comforting bowl of daikon broth paired with crispy shiitake-filled wontons and steamed sweet potatoes drizzled with a tangy scallion vinaigrette.
A Vietnamese-inspired beef noodle bowl built on a 24-hour bone broth and 72-hour sous-vide short ribs, finished with herbs, sprouts and classic table sauces.
A slow-marinated grilled chicken soup with smoky fire-roasted tomatoes, crispy fried tortilla strips, and a tangy tequila-lime crema for spooning over the top.
A layered ramen bowl built from a savory soy base, slow-simmered chicken dashi, and tender shoyu-glazed chicken thighs. The components can be prepared ahead and frozen, making it easy to assemble multiple servings.
Skip the griddle and still enjoy the flavors of a smashburger—browned beef, onions, potato chunks standing in for fries, and a creamy broth mellowed with American and cream cheese. Shredded lettuce, chopped pickles, diced tomato and toasted sesame seeds finish each bowl, making this a hearty weeknight option for six.
A home cook's faster take on groundnut soup: store-bought natural peanut butter stands in for roasted, water-ground peanuts, while smoked turkey wings build the broth. The recipe serves six and pairs with fufu, omo tuo or rice.
This dairy-free soup turns russet potatoes into a cozy, chunky bowlful, using cashew milk and vegan sour cream for richness. Instead of baking, the potatoes simmer in vegetable broth, which deepens their flavor and keeps the cooking time short. A crunchy garnish of fried potato peels stands in for bacon, and a mix of vegan cheddar and scallions finishes each serving.
Chef Marco Canora, who shared this recipe in his cookbook A Good Food Day, notes that lentils paired with dark leafy greens offer real benefits for the body. He also makes the case that preparing meals yourself gives you control over fat and salt while keeping whole foods at the center of your plate.
A robust soup featuring diced beef and lamb, a blend of warm spices, and fresh hand-pulled noodles, rounded out with assorted vegetables and herbs.
A long-simmered chicken broth paired with light, airy matzo balls — the very first recipe I learned to make, drawn from my grandmother's kitchen.
This homemade chicken soup features quick egg noodles made from a five-ingredient dough that you grate straight into simmering broth. With shredded rotisserie chicken and vegetables, it comes together as a comforting weeknight meal that can be made ahead and frozen.