EatingWell EatingWell Soups

Make Better Broth Chicken broth is the base for countless soups. Some store-bought chicken broth can be convenient, excellent and delicious. But making your own is easier than you think, and the full flavor is worth the effort. 4 pounds chicken leg quarters, cut in half1 small carrot, peeled and cut into 2-inch pieces1 small stalk celery, cut into 2-inch pieces1 small onion, root end trimmed, peeled and cut into eighths6 sprigs fresh parsley2 sprigs fresh thyme1 bay leaf1 clove garlic, crushed and peeled20 whole peppercorns20 cups water 1. Place chicken, carrot, celery, onion, parsley, thyme, bay leaf, garlic and peppercorns in a stockpot or large Dutch oven (10-quart capacity). Add water. Bring to a boil over high heat, then reduce heat to maintain a simmer. Skim any foam and fat that rises…

When we think of comfort food, words like battered, fried and cheesy may come to mind. Then there is soup. French fries or mac and cheese or mama’s mashed potatoes can be worthy, soul-soothing choices, but soup not only warms and satisfies you, it can also be packed with the best delicious and healthy foods on earth. Our parents and grandparents—and their parents and grandparents before them—have long been ladling out chicken soup as a remedy for illness, and for countless generations families have gathered around a hearty stew in winter months. These days you can order soup care packages to be sent as gifts, and missives of support, across the country. It’s not just our souls that soup nourishes. A study from Iowa State University looked at the diets of…

Spring Green Soup With Chicken ACTIVE: 40 min TOTAL: 40 min Sautéing chicken in a little oil first (rather than poaching in the broth) creates some browned bits in the pan (a.k.a. fond) that give this green soup a richer flavor. 2 tablespoons extra-virgin olive oil1 pound chicken tenders2 medium leeks, white and light green parts only, thinly sliced1 medium yellow onion, chopped2 stalks celery, chopped2 cloves garlic, minced4 cups low-sodium chicken broth¾ teaspoon salt¾ teaspoon ground pepper, plus more for serving1 bunch asparagus, cut into 1-inch pieces1 5-ounce package baby spinach1 cup packed fresh parsley leaves¼ cup grated Parmesan cheese, plus more for serving 1. Heat oil in a large pot over medium-high heat. Add chicken and cook, flipping once, until browned and cooked through, about 6 minutes total. Transfer to a plate. 2.…

Locro de Papas (Potato & Peppers Soup) ACTIVE: 35 min TOTAL: 55 min TO MAKE AHEAD: Refrigerate roasted peppers (Steps 1 and 2) for up to 2 days. 2 large red bell peppers2 tablespoons unsalted butter⅓ cup minced shallot2 large cloves garlic, minced2 teaspoons ground cumin1 tablespoon achiote paste4 cups low-sodium chicken broth, divided2 pounds Yukon Gold potatoes, peeled and cubed (5 cups)1 cup whole milk½ teaspoon salt¼ teaspoon ground pepper1 cup crumbled queso fresco1 ripe avocado, diced¼ cup minced fresh cilantro 1. Position rack in upper third of oven; preheat broiler to high. 2. Place bell peppers on a baking sheet. Broil, turning every 5 minutes, until charred and softened, 15 to 20 minutes. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes. Peel, seed and chop the peppers;…

Morgh-e Torsh (Chicken Stew With Green Herbs & Citrus) ACTIVE: 1½ hr TOTAL: 1½ hr This delicious chicken stew is traditionally made with sour oranges, which are prolific in Iran—if you find them, use the juice of two in place of the citrus called for here. Serve with rice to pair with the flavorful spinach sauce. 3 cups water½ cup yellow split peas, rinsed1½ teaspoons ground pepper, divided1¼ teaspoons salt, divided1 teaspoon ground turmeric6 bone-in chicken thighs, skin removed¼ cup extra-virgin olive oil1 large onion, diced3 cups coarsely chopped fresh cilantro2 cups packed fresh parsley3 cloves garlic8 cups spinach, chopped2 tablespoons dried mintJuice of 1 orange, 2 lemons and 2 limes2 large eggs 1. Combine water and split peas in a medium saucepan; bring to a boil over high heat. Reduce heat to maintain…

Sopa De Calabaza Rostizada (Roasted Pumpkin Soup) ACTIVE: 25 min TOTAL: 1 hr 10 min TO MAKE AHEAD: Refrigerate for up to 3 days. El Departamento de la Comida in Puerto Rico is a nonprofit collective that supports small-scale, decentralized local food projects. This comforting and nourishing soup is one of their classics and was served often at their restaurant until it closed in 2017. 1 2-pound Caribbean pumpkin or butternut squash, peeled, seeded and cut into 1-inch pieces6 tablespoons grapeseed oil, divided¾ teaspoon salt, divided½ cup diced onion3 cloves garlic, chopped2 tablespoons chopped peeled fresh turmeric or 2 teaspoons dried6 cups low-sodium vegetable broth, divided1 teaspoon chopped fresh rosemary½ teaspoon chopped fresh oregano½ teaspoon ground pepperExtra-virgin olive oil for serving 1. Preheat oven to 350°F. 2. Toss pumpkin (or squash) with 2 tablespoons grapeseed oil…