Warm your body and soul with chicken soup

The chill of winter and the start of cold and flu season make this an ideal time to make a big pot of hot chicken soup.

After all, even if science has not proven the benefits of chicken soup, nothing warms the body and soul like a pot of soup.

Chicken soup can be made with noodles, rice, dumplings and many other add ins, but there are plenty of ways to customize your soup.

Instead of plain pasta, use pasta of different sizes and textures — everything from ramen to udon and spinach to whole wheat — to create your own soup.

Try adding chunks of shredded or cubed chicken or turkey near the end of the cooking time to preserve its texture, or maybe add a little of another type of meat, such as sausage.

Vary the spices and herbs for a new taste. Lemongrass adds a fresh flavor, or try curry for an entirely new taste.

Or vary the vegetables. Instead of the traditional celery, carrots and onions, try spinach, kale, potatoes or squash.

Although it is simple to open a can of soup, making your own isn’t difficult.

Add browned meat, vegetables, pasta and herbs to broth and simmer until heated through to make a quick and easy soup.

The base to any soup is stock or broth. To give canned broth a richer flavor, simmer chicken or meat bones in the broth for 15 minutes, then strain the liquid and use it for your soup

But if you have time, make your own broth. You can freeze any broth you don’t use immediately and have it on hand for future soups.

Simmer about five pounds of poultry bones with vegetables in 8 cups of water in a tall pot. Bring to a slow simmer over low heat, skimming the foam that collects on the top frequently, and add a selection of spices and herbs until the broth is flavorful.

Simmer the broth for several hours, then strain it through a sieve or colander into a metal or glass bowl. Set the bowl into a sink or larger bowl with ice water. Stir the broth occasionally to hurry cooling.

Cover and refrigerate broth, then remove the fat that solidifies at the top.

Following are some recipes for chicken soups from thekitchn.com.

thekitchn.com

Egg Drop Soup

4 cups chicken or vegetable stock or broth
1 tablespoon plus 1 teaspoon cornstarch
2 to 4 large eggs
Salt or soy sauce
For flavoring, optional:
1/2-inch piece fresh ginger, peeled and cut into rounds
1 stem lemongrass, bruised
1/2 teaspoon peppercorns
2 star anise
6 to 8 whole cloves
1 cinnamon stick
1 tablespoon soy sauce
2 tablespoons miso
Soup extras:
7 to 8 ounces extra-firm tofu, cut into bite-sized pieces
8 ounces mushrooms, thinly sliced
1 bunch baby bok choy, thinly sliced
4 spring onions, thinly sliced

    Pour stock into a saucepan and place over medium-high heat. Place any small flavoring ingredients being used into a tea ball or spice bag, then add those and any larger flavoring ingredients to the saucepan. Turn heat to medium-low and simmer 15 minutes. Remove flavoring extras with a slotted spoon, taste and add salt or soy sauce as needed.
    Add any extra soup ingredients, such as tofu, mushrooms, bok chop or onions to the stock and simmer five minutes. Save some scallions to sprinkle on soup at the end.
    Place about 1/4 cup stock in a small bowl, then whisk 1 tablespoon cornstarch into it. Whisk cornstarch mixture into stock and simmer a minute or two, until broth no longer tastes starchy.
    Whisk together eggs with remaining cornstarch in a small bowl. Holding a fork over barely simmering soup, pour eggs slowly through the tines. Whisk the broth gently as you pour. Let soup stand for a few seconds to finish cooking the eggs.
    Serve immediately, topped with thinly sliced scallions.

Italian Wedding Soup

12 ounces ground meat, such as chicken, turkey, pork, beef or veal
1/2 cup dry breadcrumbs or panko
3 large eggs
1/2 cup grated Pecorino Romano cheese
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leave  or 1 teaspoon dried oregano
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
8 cups low-sodium chicken broth
1 bunch greens, such as escarole, trimmed and torn into bite-sized pieces
3/4 cup cooked small pasta, such as orzo or acini di pepe, optional
Red pepper flakes, optional
Lemon wedges, optional

    Place ground meat, breadcrumbs, 1 egg, 1/4 cup Pecorino, 1/4 cup Parmesan, oregano, salt and pepper in a bowl. Mix thoroughly, taking care not to overwork the meat. Form mixture into 3/4-inch to 1-1/2-inch balls.
    Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add meatballs in batches and cook three to five minutes, turning occasionally, until browned all over. Transfer to a paper towel-lined plate.
    Heat remaining oil in a 4 to 6-quart soup pot over medium-high heat. Add onion and garlic and sauté about five minutes, until onions are tender and garlic is soft but not browned. Add broth and bring to a boil. Add greens, reduce heat to low, cover and simmer 10 minutes. Add the meatballs and cook five minutes longer.
    Combine remaining eggs, remaining Pecorino and remaining Parmesan in a small bowl and beat with a fork to blend.
    Slowly pour egg mixture into the simmering soup, stirring slowly in one direction. Cover and simmer about 30 seconds, just until egg bits are set. Stir in cooked pasta. Taste and season with salt, black pepper, red pepper flakes and a squirt of lemon juice as desired. Serve immediately.
    Makes six to eight servings.

Easy Chicken Pot Pie Soup

1 onion, diced
3 carrots
4 cloves garlic, minced
2 tablespoons butter
1/4 cup flour
2 cups chicken stock
2 cups 2% milk
1 teaspoon parsley flakes
1 pinch red pepper flakes
1 rotisserie chicken, meat shredded and set aside
1 cup frozen peas
1 cup frozen corn
5 grates fresh nutmeg
1 pre-made pie crust, optional

    Lay pie crust out and slice into circles using a drinking glass. Lay circles on a baking sheet and bake in a 425-degree oven for 10 to 15 minutes, until discs are golden brown. Set aside.
    Peel carrots, slice in half and dice
    Heat olive oil in a large soup pan over medium high heat. When hot, add carrots, onions and garlic and saute until onions are translucent. Add butter and when melted stir in flour. Let cook about 30 seconds, stirring constantly, then add chicken stock and milk.
    Add parsley, red pepper flakes and nutmeg and bring to a boil, then reduce to a simmer. Simmer until thickened, then add chicken, peas and corn. Simmer until the frozen peas and corn are heated through. If soup gets too thick, add a little bit of milk and stir to combine.
    Top bowls of soup with a pie crust disc.
    Makes five servings

White Bean Chicken Soup

2 tablespoons olive oil
1 medium onion, finely diced
2 large carrots, peeled and diced
2 celery stalks, finely diced
1 jalapeño, seeds removed and finely diced, optional
1 bay leaf
3 garlic cloves, minced
8 cups chicken stock
2 14-ounce cans white cannellini beans, drained and rinsed
2 to 3 cups shredded roasted chicken
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons fresh dill, finely chopped, plus extra for garnish
1 bunch Swiss chard, stems removed, roughly chopped
1 lemon, juiced
Parmesan cheese for serving

    In a large pot, heat oil over medium heat. Sauté onions, carrots, celery, jalapeño and bay leaf until vegetables are just tender. Add garlic and cook two more minutes.
    Add chicken stock, white beans, chicken, salt and pepper and dill. Bring to a boil, then reduce heat and simmer 20 minutes stirring occasionally.
    Add chard and lemon juice and simmer another 10 minutes. If desired, add more lemon juice.
    Serve garnished with dill and shaved Parmesan.
    Makes six servings.

Quick Coconut Chicken Soup

1 quart low-sodium chicken broth
1/2 cup coconut cream
1 tablespoon fish sauce
2 teaspoons ginger paste or fresh ginger, microplaned
2 teaspoons lemongrass paste
2 small rutabagas, peeled and cut into 1/2-inch dice
2 medium carrots, peeled and cut into 1/2-inch dice
2 medium parsnips, peeled and cut into 1/2-inch dice
1 russet potato, peeled and cut into 1/2-inch dice
1 pound boneless, skinless chicken tenders, cut into bite-size pieces
1/4 medium red onion, cut into thin slices
6 sprigs cilantro, stems removed
Juice of 1 large lime
For serving:
Sprigs of cilantro
Lime wedges
Sriracha sauce

    In a medium (at least 5-quart) heavy-bottomed soup pot or Dutch oven, combine chicken broth, coconut cream, fish sauce, ginger paste and lemongrass paste. Simmer over medium heat.
    Add rutabagas, carrots, parsnips and potato. When soup returns to a simmer, turn heat to medium-low and simmer until vegetables are just shy of fork-tender.
    Add chicken pieces, turn heat back up to medium and bring up to a simmer. Turn to low again and let chicken simmer another two minutes, until cooked through and vegetables are tender but not falling apart.
    Remove from heat, then add red onion, cilantro leaves and lime juice. Ladle into bowls and serve with additional cilantro, lime wedges and Sriracha sauce on the side.
    Makes four 2-cup servings.
    For vegan soup, use vegetable or mushroom broth instead of chicken broth, cubed tofu or sliced mushrooms instead of chicken, and tamari or soy sauce instead of fish sauce.
    If you can’t find lemongrass paste, peel the tough outer layer of a three-inch piece of fresh lemongrass, then chop it roughly and tie pieces in a bundle of cheesecloth. Add it to the pot along with the ginger paste, then remove just before serving.

Creamy White Chicken Lasagna Soup

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons oil
4 tablespoons butter
3 teaspoons minced garlic
4 tablespoons flour
1-1/2 teaspoons onion powder
1 teaspoon garlic powder
2 cups chicken broth
6 cups fat free or regular half and half
1 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
2-1/2 teaspoons Italian seasoning blend
4 ounces cream cheese, room temperature
1 cup shredded Parmesan cheese
Chopped fresh thyme or parsley for garnish
8 lasagna noodles, broken into 2-inch pieces and cooked until tender

    Heat oil in a large pot over medium high heat. Add chicken and cook five to six  minutes, stirring, until cooked through. Transfer to a dish, cover and set aside.
    Add butter to pot and stir until melted. Add minced garlic and saute about one minute, until fragrant. Sprinkle flour over mixture and stir until thickened. Gradually whisk in half and half and chicken broth.
    Stir in salt, pepper, garlic powder and onion powder. Bring to a boil and cook about 10 minutes. Stir in Parmesan and cream cheese until melted and incorporated.
    Stir in lasagna noodles and chicken. Taste and add more salt and pepper, if needed. Garnish with chopped thyme or parsley and Parmesan cheese, if desired, and serve.
    For a thicker, richer and creamier soup, substitute one cup of half and half for one cup of heavy cream.

The Best Chicken Soup You’ll Ever Eat
 
1 tablespoon avocado or olive oil
6 cloves garlic, minced
1 yellow onion, diced
2 large carrots, thinly sliced
2 celery stalks, roughly chopped
1 tablespoon fresh grated ginger
1 tablespoon fresh grated turmeric or 1 teaspoon ground turmeric
6 cups low-sodium chicken broth
1 pound boneless skinless chicken breast
1 teaspoon freshly chopped rosemary
1 teaspoon freshly chopped thyme, stems removed
1/2 teaspoon salt
Freshly ground black pepper
1 cup pearl or Israeli couscous
2/3 cup frozen peas

    Heat oil in a large Dutch oven or pot over medium high heat. Add garlic, onion, carrots and celery and cook a few minutes, until onion is translucent.
    Add grated ginger and grated turmeric. Saute about 30 seconds, then add chicken broth, chicken breast, rosemary, thyme, salt and pepper. Bring soup to a boil, then stir in couscous. Reduce heat to medium low and simmer, uncovered, for 20 to 30 minutes, until chicken is fully cooked.
    Remove chicken with a slotted spoon shred on a cutting board using two forks. Return chicken to pot, then stir in frozen peas. Taste and adjust seasonings if necessary.
    To make vegetarian or vegan, use vegetarian broth and substitute 1 can chickpeas for chicken.

Slow Cooker Cream of Chicken Soup

1-1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium yellow onion, finely chopped
4 medium carrots, peeled and finely chopped
4 medium stalks celery, finely chopped
1-1/2 teaspoons kosher salt
1/2 cup flour
6 cups low-sodium chicken broth
1 cup heavy cream
1 cup frozen peas
Freshly ground black pepper

    Combine vegetables, salt and chicken in a six-quart slow cooker. Stir to combine.Sprinkle flour over the chicken mixture and stir gently to coat.
    Slowly pour broth over the chicken mixture. Cover and cook on the low setting for eight hours.
    When you uncover the slow cooker, it might look as though the flour has separated or the broth is cloudy. Stir and make sure the chicken and carrots are tender. Add cream and frozen peas and stir to combine. Cover and heat about 10 minutes.
    Serve soup with plenty of black pepper and biscuits for dipping, if desired.
    Leftovers can be stored in an airtight container in the refrigerator for as long as five days or frozen for as long as three months.

thekitchn.com

Egg Drop Soup

4 cups chicken or vegetable stock or broth
1 tablespoon plus 1 teaspoon cornstarch
2 to 4 large eggs
Salt or soy sauce
For flavoring, optional:
1/2-inch piece fresh ginger, peeled and cut into rounds
1 stem lemongrass, bruised
1/2 teaspoon peppercorns
2 star anise
6 to 8 whole cloves
1 cinnamon stick
1 tablespoon soy sauce
2 tablespoons miso
Soup extras:
7 to 8 ounces extra-firm tofu, cut into bite-sized pieces
8 ounces mushrooms, thinly sliced
1 bunch baby bok choy, thinly sliced
4 spring onions, thinly sliced

    Pour stock into a saucepan and place over medium-high heat. Place any small flavoring ingredients being used into a tea ball or spice bag, then add those and any larger flavoring ingredients to the saucepan. Turn heat to medium-low and simmer 15 minutes. Remove flavoring extras with a slotted spoon, taste and add salt or soy sauce as needed.
    Add any extra soup ingredients, such as tofu, mushrooms, bok chop or onions to the stock and simmer five minutes. Save some scallions to sprinkle on soup at the end.
    Place about 1/4 cup stock in a small bowl, then whisk 1 tablespoon cornstarch into it. Whisk cornstarch mixture into stock and simmer a minute or two, until broth no longer tastes starchy.
    Whisk together eggs with remaining cornstarch in a small bowl. Holding a fork over barely simmering soup, pour eggs slowly through the tines. Whisk the broth gently as you pour. Let soup stand for a few seconds to finish cooking the eggs.
    Serve immediately, topped with thinly sliced scallions.

Italian Wedding Soup

12 ounces ground meat, such as chicken, turkey, pork, beef or veal
1/2 cup dry breadcrumbs or panko
3 large eggs
1/2 cup grated Pecorino Romano cheese
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leave  or 1 teaspoon dried oregano
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
8 cups low-sodium chicken broth
1 bunch greens, such as escarole, trimmed and torn into bite-sized pieces
3/4 cup cooked small pasta, such as orzo or acini di pepe, optional
Red pepper flakes, optional
Lemon wedges, optional

    Place ground meat, breadcrumbs, 1 egg, 1/4 cup Pecorino, 1/4 cup Parmesan, oregano, salt and pepper in a bowl. Mix thoroughly, taking care not to overwork the meat. Form mixture into 3/4-inch to 1-1/2-inch balls.
    Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add meatballs in batches and cook three to five minutes, turning occasionally, until browned all over. Transfer to a paper towel-lined plate.
    Heat remaining oil in a 4 to 6-quart soup pot over medium-high heat. Add onion and garlic and sauté about five minutes, until onions are tender and garlic is soft but not browned. Add broth and bring to a boil. Add greens, reduce heat to low, cover and simmer 10 minutes. Add the meatballs and cook five minutes longer.
    Combine remaining eggs, remaining Pecorino and remaining Parmesan in a small bowl and beat with a fork to blend.
    Slowly pour egg mixture into the simmering soup, stirring slowly in one direction. Cover and simmer about 30 seconds, just until egg bits are set. Stir in cooked pasta. Taste and season with salt, black pepper, red pepper flakes and a squirt of lemon juice as desired. Serve immediately.
    Makes six to eight servings.

Easy Chicken Pot Pie Soup

1 onion, diced
3 carrots
4 cloves garlic, minced
2 tablespoons butter
1/4 cup flour
2 cups chicken stock
2 cups 2% milk
1 teaspoon parsley flakes
1 pinch red pepper flakes
1 rotisserie chicken, meat shredded and set aside
1 cup frozen peas
1 cup frozen corn
5 grates fresh nutmeg
1 pre-made pie crust, optional

    Lay pie crust out and slice into circles using a drinking glass. Lay circles on a baking sheet and bake in a 425-degree oven for 10 to 15 minutes, until discs are golden brown. Set aside.
    Peel carrots, slice in half and dice
    Heat olive oil in a large soup pan over medium high heat. When hot, add carrots, onions and garlic and saute until onions are translucent. Add butter and when melted stir in flour. Let cook about 30 seconds, stirring constantly, then add chicken stock and milk.
    Add parsley, red pepper flakes and nutmeg and bring to a boil, then reduce to a simmer. Simmer until thickened, then add chicken, peas and corn. Simmer until the frozen peas and corn are heated through. If soup gets too thick, add a little bit of milk and stir to combine.
    Top bowls of soup with a pie crust disc.
    Makes five servings

White Bean Chicken Soup

2 tablespoons olive oil
1 medium onion, finely diced
2 large carrots, peeled and diced
2 celery stalks, finely diced
1 jalapeño, seeds removed and finely diced, optional
1 bay leaf
3 garlic cloves, minced
8 cups chicken stock
2 14-ounce cans white cannellini beans, drained and rinsed
2 to 3 cups shredded roasted chicken
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons fresh dill, finely chopped, plus extra for garnish
1 bunch Swiss chard, stems removed, roughly chopped
1 lemon, juiced
Parmesan cheese for serving

    In a large pot, heat oil over medium heat. Sauté onions, carrots, celery, jalapeño and bay leaf until vegetables are just tender. Add garlic and cook two more minutes.
    Add chicken stock, white beans, chicken, salt and pepper and dill. Bring to a boil, then reduce heat and simmer 20 minutes stirring occasionally.
    Add chard and lemon juice and simmer another 10 minutes. If desired, add more lemon juice.
    Serve garnished with dill and shaved Parmesan.
    Makes six servings.

Quick Coconut Chicken Soup

1 quart low-sodium chicken broth
1/2 cup coconut cream
1 tablespoon fish sauce
2 teaspoons ginger paste or fresh ginger, microplaned
2 teaspoons lemongrass paste
2 small rutabagas, peeled and cut into 1/2-inch dice
2 medium carrots, peeled and cut into 1/2-inch dice
2 medium parsnips, peeled and cut into 1/2-inch dice
1 russet potato, peeled and cut into 1/2-inch dice
1 pound boneless, skinless chicken tenders, cut into bite-size pieces
1/4 medium red onion, cut into thin slices
6 sprigs cilantro, stems removed
Juice of 1 large lime
For serving:
Sprigs of cilantro
Lime wedges
Sriracha sauce

    In a medium (at least 5-quart) heavy-bottomed soup pot or Dutch oven, combine chicken broth, coconut cream, fish sauce, ginger paste and lemongrass paste. Simmer over medium heat.
    Add rutabagas, carrots, parsnips and potato. When soup returns to a simmer, turn heat to medium-low and simmer until vegetables are just shy of fork-tender.
    Add chicken pieces, turn heat back up to medium and bring up to a simmer. Turn to low again and let chicken simmer another two minutes, until cooked through and vegetables are tender but not falling apart.
    Remove from heat, then add red onion, cilantro leaves and lime juice. Ladle into bowls and serve with additional cilantro, lime wedges and Sriracha sauce on the side.
    Makes four 2-cup servings.
    For vegan soup, use vegetable or mushroom broth instead of chicken broth, cubed tofu or sliced mushrooms instead of chicken, and tamari or soy sauce instead of fish sauce.
    If you can’t find lemongrass paste, peel the tough outer layer of a three-inch piece of fresh lemongrass, then chop it roughly and tie pieces in a bundle of cheesecloth. Add it to the pot along with the ginger paste, then remove just before serving.

Creamy White Chicken Lasagna Soup

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons oil
4 tablespoons butter
3 teaspoons minced garlic
4 tablespoons flour
1-1/2 teaspoons onion powder
1 teaspoon garlic powder
2 cups chicken broth
6 cups fat free or regular half and half
1 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
2-1/2 teaspoons Italian seasoning blend
4 ounces cream cheese, room temperature
1 cup shredded Parmesan cheese
Chopped fresh thyme or parsley for garnish
8 lasagna noodles, broken into 2-inch pieces and cooked until tender

    Heat oil in a large pot over medium high heat. Add chicken and cook five to six  minutes, stirring, until cooked through. Transfer to a dish, cover and set aside.
    Add butter to pot and stir until melted. Add minced garlic and saute about one minute, until fragrant. Sprinkle flour over mixture and stir until thickened. Gradually whisk in half and half and chicken broth.
    Stir in salt, pepper, garlic powder and onion powder. Bring to a boil and cook about 10 minutes. Stir in Parmesan and cream cheese until melted and incorporated.
    Stir in lasagna noodles and chicken. Taste and add more salt and pepper, if needed. Garnish with chopped thyme or parsley and Parmesan cheese, if desired, and serve.
    For a thicker, richer and creamier soup, substitute one cup of half and half for one cup of heavy cream.

The Best Chicken Soup You’ll Ever Eat
 
1 tablespoon avocado or olive oil
6 cloves garlic, minced
1 yellow onion, diced
2 large carrots, thinly sliced
2 celery stalks, roughly chopped
1 tablespoon fresh grated ginger
1 tablespoon fresh grated turmeric or 1 teaspoon ground turmeric
6 cups low-sodium chicken broth
1 pound boneless skinless chicken breast
1 teaspoon freshly chopped rosemary
1 teaspoon freshly chopped thyme, stems removed
1/2 teaspoon salt
Freshly ground black pepper
1 cup pearl or Israeli couscous
2/3 cup frozen peas

    Heat oil in a large Dutch oven or pot over medium high heat. Add garlic, onion, carrots and celery and cook a few minutes, until onion is translucent.
    Add grated ginger and grated turmeric. Saute about 30 seconds, then add chicken broth, chicken breast, rosemary, thyme, salt and pepper. Bring soup to a boil, then stir in couscous. Reduce heat to medium low and simmer, uncovered, for 20 to 30 minutes, until chicken is fully cooked.
    Remove chicken with a slotted spoon shred on a cutting board using two forks. Return chicken to pot, then stir in frozen peas. Taste and adjust seasonings if necessary.
    To make vegetarian or vegan, use vegetarian broth and substitute 1 can chickpeas for chicken.

Slow Cooker Cream of Chicken Soup

1-1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium yellow onion, finely chopped
4 medium carrots, peeled and finely chopped
4 medium stalks celery, finely chopped
1-1/2 teaspoons kosher salt
1/2 cup flour
6 cups low-sodium chicken broth
1 cup heavy cream
1 cup frozen peas
Freshly ground black pepper

    Combine vegetables, salt and chicken in a six-quart slow cooker. Stir to combine.Sprinkle flour over the chicken mixture and stir gently to coat.
    Slowly pour broth over the chicken mixture. Cover and cook on the low setting for eight hours.
    When you uncover the slow cooker, it might look as though the flour has separated or the broth is cloudy. Stir and make sure the chicken and carrots are tender. Add cream and frozen peas and stir to combine. Cover and heat about 10 minutes.
    Serve soup with plenty of black pepper and biscuits for dipping, if desired.
    Leftovers can be stored in an airtight container in the refrigerator for as long as five days or frozen for as long as three months.

thekitchn.com

Egg Drop Soup

4 cups chicken or vegetable stock or broth
1 tablespoon plus 1 teaspoon cornstarch
2 to 4 large eggs
Salt or soy sauce
For flavoring, optional:
1/2-inch piece fresh ginger, peeled and cut into rounds
1 stem lemongrass, bruised
1/2 teaspoon peppercorns
2 star anise
6 to 8 whole cloves
1 cinnamon stick
1 tablespoon soy sauce
2 tablespoons miso
Soup extras:
7 to 8 ounces extra-firm tofu, cut into bite-sized pieces
8 ounces mushrooms, thinly sliced
1 bunch baby bok choy, thinly sliced
4 spring onions, thinly sliced

    Pour stock into a saucepan and place over medium-high heat. Place any small flavoring ingredients being used into a tea ball or spice bag, then add those and any larger flavoring ingredients to the saucepan. Turn heat to medium-low and simmer 15 minutes. Remove flavoring extras with a slotted spoon, taste and add salt or soy sauce as needed.
    Add any extra soup ingredients, such as tofu, mushrooms, bok chop or onions to the stock and simmer five minutes. Save some scallions to sprinkle on soup at the end.
    Place about 1/4 cup stock in a small bowl, then whisk 1 tablespoon cornstarch into it. Whisk cornstarch mixture into stock and simmer a minute or two, until broth no longer tastes starchy.
    Whisk together eggs with remaining cornstarch in a small bowl. Holding a fork over barely simmering soup, pour eggs slowly through the tines. Whisk the broth gently as you pour. Let soup stand for a few seconds to finish cooking the eggs.
    Serve immediately, topped with thinly sliced scallions.

Italian Wedding Soup

12 ounces ground meat, such as chicken, turkey, pork, beef or veal
1/2 cup dry breadcrumbs or panko
3 large eggs
1/2 cup grated Pecorino Romano cheese
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leave  or 1 teaspoon dried oregano
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
8 cups low-sodium chicken broth
1 bunch greens, such as escarole, trimmed and torn into bite-sized pieces
3/4 cup cooked small pasta, such as orzo or acini di pepe, optional
Red pepper flakes, optional
Lemon wedges, optional

    Place ground meat, breadcrumbs, 1 egg, 1/4 cup Pecorino, 1/4 cup Parmesan, oregano, salt and pepper in a bowl. Mix thoroughly, taking care not to overwork the meat. Form mixture into 3/4-inch to 1-1/2-inch balls.
    Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add meatballs in batches and cook three to five minutes, turning occasionally, until browned all over. Transfer to a paper towel-lined plate.
    Heat remaining oil in a 4 to 6-quart soup pot over medium-high heat. Add onion and garlic and sauté about five minutes, until onions are tender and garlic is soft but not browned. Add broth and bring to a boil. Add greens, reduce heat to low, cover and simmer 10 minutes. Add the meatballs and cook five minutes longer.
    Combine remaining eggs, remaining Pecorino and remaining Parmesan in a small bowl and beat with a fork to blend.
    Slowly pour egg mixture into the simmering soup, stirring slowly in one direction. Cover and simmer about 30 seconds, just until egg bits are set. Stir in cooked pasta. Taste and season with salt, black pepper, red pepper flakes and a squirt of lemon juice as desired. Serve immediately.
    Makes six to eight servings.

Easy Chicken Pot Pie Soup

1 onion, diced
3 carrots
4 cloves garlic, minced
2 tablespoons butter
1/4 cup flour
2 cups chicken stock
2 cups 2% milk
1 teaspoon parsley flakes
1 pinch red pepper flakes
1 rotisserie chicken, meat shredded and set aside
1 cup frozen peas
1 cup frozen corn
5 grates fresh nutmeg
1 pre-made pie crust, optional

    Lay pie crust out and slice into circles using a drinking glass. Lay circles on a baking sheet and bake in a 425-degree oven for 10 to 15 minutes, until discs are golden brown. Set aside.
    Peel carrots, slice in half and dice
    Heat olive oil in a large soup pan over medium high heat. When hot, add carrots, onions and garlic and saute until onions are translucent. Add butter and when melted stir in flour. Let cook about 30 seconds, stirring constantly, then add chicken stock and milk.
    Add parsley, red pepper flakes and nutmeg and bring to a boil, then reduce to a simmer. Simmer until thickened, then add chicken, peas and corn. Simmer until the frozen peas and corn are heated through. If soup gets too thick, add a little bit of milk and stir to combine.
    Top bowls of soup with a pie crust disc.
    Makes five servings

White Bean Chicken Soup

2 tablespoons olive oil
1 medium onion, finely diced
2 large carrots, peeled and diced
2 celery stalks, finely diced
1 jalapeño, seeds removed and finely diced, optional
1 bay leaf
3 garlic cloves, minced
8 cups chicken stock
2 14-ounce cans white cannellini beans, drained and rinsed
2 to 3 cups shredded roasted chicken
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons fresh dill, finely chopped, plus extra for garnish
1 bunch Swiss chard, stems removed, roughly chopped
1 lemon, juiced
Parmesan cheese for serving

    In a large pot, heat oil over medium heat. Sauté onions, carrots, celery, jalapeño and bay leaf until vegetables are just tender. Add garlic and cook two more minutes.
    Add chicken stock, white beans, chicken, salt and pepper and dill. Bring to a boil, then reduce heat and simmer 20 minutes stirring occasionally.
    Add chard and lemon juice and simmer another 10 minutes. If desired, add more lemon juice.
    Serve garnished with dill and shaved Parmesan.
    Makes six servings.

Quick Coconut Chicken Soup

1 quart low-sodium chicken broth
1/2 cup coconut cream
1 tablespoon fish sauce
2 teaspoons ginger paste or fresh ginger, microplaned
2 teaspoons lemongrass paste
2 small rutabagas, peeled and cut into 1/2-inch dice
2 medium carrots, peeled and cut into 1/2-inch dice
2 medium parsnips, peeled and cut into 1/2-inch dice
1 russet potato, peeled and cut into 1/2-inch dice
1 pound boneless, skinless chicken tenders, cut into bite-size pieces
1/4 medium red onion, cut into thin slices
6 sprigs cilantro, stems removed
Juice of 1 large lime
For serving:
Sprigs of cilantro
Lime wedges
Sriracha sauce

    In a medium (at least 5-quart) heavy-bottomed soup pot or Dutch oven, combine chicken broth, coconut cream, fish sauce, ginger paste and lemongrass paste. Simmer over medium heat.
    Add rutabagas, carrots, parsnips and potato. When soup returns to a simmer, turn heat to medium-low and simmer until vegetables are just shy of fork-tender.
    Add chicken pieces, turn heat back up to medium and bring up to a simmer. Turn to low again and let chicken simmer another two minutes, until cooked through and vegetables are tender but not falling apart.
    Remove from heat, then add red onion, cilantro leaves and lime juice. Ladle into bowls and serve with additional cilantro, lime wedges and Sriracha sauce on the side.
    Makes four 2-cup servings.
    For vegan soup, use vegetable or mushroom broth instead of chicken broth, cubed tofu or sliced mushrooms instead of chicken, and tamari or soy sauce instead of fish sauce.
    If you can’t find lemongrass paste, peel the tough outer layer of a three-inch piece of fresh lemongrass, then chop it roughly and tie pieces in a bundle of cheesecloth. Add it to the pot along with the ginger paste, then remove just before serving.

Creamy White Chicken Lasagna Soup

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons oil
4 tablespoons butter
3 teaspoons minced garlic
4 tablespoons flour
1-1/2 teaspoons onion powder
1 teaspoon garlic powder
2 cups chicken broth
6 cups fat free or regular half and half
1 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
2-1/2 teaspoons Italian seasoning blend
4 ounces cream cheese, room temperature
1 cup shredded Parmesan cheese
Chopped fresh thyme or parsley for garnish
8 lasagna noodles, broken into 2-inch pieces and cooked until tender

    Heat oil in a large pot over medium high heat. Add chicken and cook five to six  minutes, stirring, until cooked through. Transfer to a dish, cover and set aside.
    Add butter to pot and stir until melted. Add minced garlic and saute about one minute, until fragrant. Sprinkle flour over mixture and stir until thickened. Gradually whisk in half and half and chicken broth.
    Stir in salt, pepper, garlic powder and onion powder. Bring to a boil and cook about 10 minutes. Stir in Parmesan and cream cheese until melted and incorporated.
    Stir in lasagna noodles and chicken. Taste and add more salt and pepper, if needed. Garnish with chopped thyme or parsley and Parmesan cheese, if desired, and serve.
    For a thicker, richer and creamier soup, substitute one cup of half and half for one cup of heavy cream.

The Best Chicken Soup You’ll Ever Eat
 
1 tablespoon avocado or olive oil
6 cloves garlic, minced
1 yellow onion, diced
2 large carrots, thinly sliced
2 celery stalks, roughly chopped
1 tablespoon fresh grated ginger
1 tablespoon fresh grated turmeric or 1 teaspoon ground turmeric
6 cups low-sodium chicken broth
1 pound boneless skinless chicken breast
1 teaspoon freshly chopped rosemary
1 teaspoon freshly chopped thyme, stems removed
1/2 teaspoon salt
Freshly ground black pepper
1 cup pearl or Israeli couscous
2/3 cup frozen peas

    Heat oil in a large Dutch oven or pot over medium high heat. Add garlic, onion, carrots and celery and cook a few minutes, until onion is translucent.
    Add grated ginger and grated turmeric. Saute about 30 seconds, then add chicken broth, chicken breast, rosemary, thyme, salt and pepper. Bring soup to a boil, then stir in couscous. Reduce heat to medium low and simmer, uncovered, for 20 to 30 minutes, until chicken is fully cooked.
    Remove chicken with a slotted spoon shred on a cutting board using two forks. Return chicken to pot, then stir in frozen peas. Taste and adjust seasonings if necessary.
    To make vegetarian or vegan, use vegetarian broth and substitute 1 can chickpeas for chicken.

Slow Cooker Cream of Chicken Soup

1-1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium yellow onion, finely chopped
4 medium carrots, peeled and finely chopped
4 medium stalks celery, finely chopped
1-1/2 teaspoons kosher salt
1/2 cup flour
6 cups low-sodium chicken broth
1 cup heavy cream
1 cup frozen peas
Freshly ground black pepper

    Combine vegetables, salt and chicken in a six-quart slow cooker. Stir to combine.Sprinkle flour over the chicken mixture and stir gently to coat.
    Slowly pour broth over the chicken mixture. Cover and cook on the low setting for eight hours.
    When you uncover the slow cooker, it might look as though the flour has separated or the broth is cloudy. Stir and make sure the chicken and carrots are tender. Add cream and frozen peas and stir to combine. Cover and heat about 10 minutes.
    Serve soup with plenty of black pepper and biscuits for dipping, if desired.
    Leftovers can be stored in an airtight container in the refrigerator for as long as five days or frozen for as long as three months.