Allrecipes allrecipes Soups & Stews 2022

a bowlful of goodness THERE’S NOTHING QUITE LIKE THE LAST SLURP OF A DELICIOUS BOWL OF SOUP OR STEW. The spoon is on the table—but there’s no use for it when you’re getting every last drop. Manners go out the door. You take the bowl in both hands and knock it back in one fell swoop. You can feel the broth warming your bones and radiating out from your core. Soup is magical. A cup of chicken noodle heals us—or at least if it does—when we’re lethargic and sniffling. A big pot of lip-smackin’ gumbo unites even the biggest rivals at a tailgate. And a phone call with your grandma to get the secret ingredient in her famed ham bone soup connects you even though you’re hundreds of miles apart. Soups bring solace. And…

Kitchen Sink Soup Formula HANDS-ON 15 MIN TOTAL 35 MIN SERVES 6 SUBMITTED BY EATANDRUN 1 REVIEW 1 Tbsp. olive oil1 cup chopped onion1 cup sliced carrot½ cup sliced celery2 cloves garlic, minced4 cups low-sodium BROTH (vegetable, chicken, beef)1 (15-oz.) can BEANS, rinsed and drained (kidney, cannellini, chickpeas, pinto)1 (16-oz.) can diced tomatoes, undrained4 oz. PASTA (elbow, shell, ditalini)1 (8-oz.) can tomato sauce1 to 2 cups VEGETABLE (frozen or canned peas or corn, fresh spinach)2 Tbsp. red wine vinegar¼ tsp. salt¼ tsp. black pepper½ cup shredded CHEESE (Parmesan, Gouda, cheddar, Fontina) 1. Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add garlic and cook, stirring frequently, 1 minute more. 2. Stir in BROTH, BEANS, tomatoes, PASTA, and tomato sauce. Bring to…

Greek Avgolemono Soup HANDS-ON 20 MIN TOTAL 2 HR 25 MIN SERVES 8 SUBMITTED BY CHEF JOHN 64 REVIEWS This soup uses egg, lemon, and rice to create an ultra-creamy consistency (without any cream!). Top with fresh oregano, pepper, and some olive oil. 3 lb. chicken quarters1 large onion, coarsely chopped (2 cups)2 celery stalks, chopped (⅔ cup)1 large carrot, chopped (¾ cup)2 bay leaves¼ tsp. dried oregano2¼ tsp. salt3 qt. cold water2 Tbsp. extra-virgin olive oil1 large onion, diced (2 cups)⅔ cup Arborio rice2 eggs½ tsp. black pepperPinch cayenne pepper½ cup fresh lemon juice 1. Put chicken, chopped onion, celery, carrot, bay leaves, oregano, and 2 tsp. salt in a large pot. Add the cold water and bring to a boil. Reduce heat to medium-low and simmer, uncovered, skimming foam as necessary, until chicken is falling off…

Chicken Ramen Noodle Soup With Honey-Sriracha Crackers HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY THEHUNGRYSCIENTIST NEW RECIPE GO ONLINE TO RATE & REVIEW This cross between classic chicken noodle and ramen soups borrows flavors from French, Japanese, and Thai cuisines. A warning: You won’t be able to stop eating the Honey-Sriracha Crackers. 1 Tbsp. olive oil¾ cup thinly sliced carrot¾ cup sliced celery¾ cup chopped onion1 tsp. grated fresh ginger2 cloves garlic, minced4 cups low-sodium chicken broth1 Tbsp. less-sodium soy sauce2 tsp. chopped fresh basil2 tsp. chopped fresh oregano¼ tsp. black pepper2 cups cubed cooked chicken2 (3-oz.) pkg. ramen noodles, broken (reserve seasoning packets for another use, such as Honey-Sriracha Crackers)1 Tbsp. lime or lemon juiceLime and/or lemon zestHoney-Sriracha Crackers (at left) 1. Heat oil in a Dutch oven over medium heat. Add carrot, celery,…

Shrimp Chowder HANDS-ON 20 MIN TOTAL 35 MIN SERVES 8 SUBMITTED BY CORWYNN DARKHOLME 150 REVIEWS 2 large potatoes, unpeeled, cut into ¾-inch cubes (3 cups)¼ cup butter1 cup chopped celery, leaves reserved for garnish⅔ cup finely diced onion2 (8-oz.) pkg. cream cheese, diced2 cups milk1 lb. frozen cooked large shrimp, thawed, drained, and tails removed¼ cup dry white wine½ tsp. salt6 slices bacon, crisp-cooked and crumbled¼ tsp. black pepper 1. Put potatoes in a saucepan with enough salted water to cover. Bring to a boil over medium-high heat. Cook, covered, until tender, about 10 minutes. Drain. (You can cook and drain potatoes then chill them, covered, up to 3 days ahead.) 2. Meanwhile, melt butter in a 5-qt. pot over medium-high heat. Add chopped celery and onion. Cook, stirring frequently, until softened, about 5 minutes. Reduce heat…

Bibb Lettuce With Citrus-Herb Dressing Stir together ¾ cup chopped fresh herbs (such as parsley, tarragon, or mint), ½ cup olive oil, and ⅓ cup fresh lemon juice in a large bowl. Season with salt and black pepper to taste. Add 1½ lb. torn Bibb or Boston lettuce and toss to combine. Serves 8. Frisée With Garlic Butter and Grapefruit Section 2 large red grapefruits over large bowl to catch juice. Melt 2 Tbsp. butter in a large skillet over medium heat. Add 2 minced cloves garlic and ¼ tsp. crushed red pepper; cook 1 minute. Gradually add 1 lb. chopped frisée (curly endive), tossing until slightly wilted, about 2 minutes. Transfer to bowl with juice and toss with grapefruit. Drizzle with 2 tsp. honey and garnish with black pepper. Serves 4. Baby Beet…