Deep with complex flavor, smooth, and served on top of a hotdog or eaten solo in a bowl, nothing screams classic Americana quite like chili. Nowadays, you’ll find recipes teeming with a volume collection’s worth
Recipe video above. The heartiest of all chunky soups, filled with anything your heart desires! While the add ins are endlessly customisable, stick with the soup broth recipe because I've made it extra tasty!* Asterix marked items can be substituted with any cookable vegetables, 6 cups in total.
This lamb and orzo soup is so hearty and delicious that I often serve it at dinner parties and it instantly becomes everyone's favorite!
Irish Colcannon Soup is a hearty version of a classic Irish recipe. Made with potatoes, cabbage, onions, cream and butter, this piping hot soup will keep your insides warm and your spirits high this Winter.
Warming, filling and healthy stew made from scratch with chicken thighs, fresh veggies and herbs.
Chef John's take on classic mulligatawny soup provides aromatic, comforting, hearty flavor thanks to chicken thighs, potatoes, veggies, and an array of spices.
This Hazelnut Parsnip Soup is a delicious, creamy soup inspired by Disney’s Tangled! It’s Rapunzel’s favorite soup, and soon it’ll be yours, too!
I love Asian food and wanted a chili-like soup with the distinctive flavors of General Tso’s chicken. The slow cooker makes this super easy, and you can use any meat you like. It’s a great with turkey, ground meats or leftover pork. —Lori McLain, Denton, Texas
Every other Saturday during my childhood, we would have this soup or a variation of it – sometimes with angel-hair noodles or egg stirred through it. I’ve always called it my Nonna’s soup, as it reminds me of her every time I eat it. It’s a regular wintertime soup on my menu. I usually double the recipe (adding extra salt to taste) and eat it over a couple of days for lunch and dinner. It’s really one of my favourites! I love the clear fennel-scented cleansing broth with droplets of olive oil coating on top and the fragrant taste of...
A vibrant fish stew that is made with your local seafood, coconut milk, and peppers. Serve with lime juice and rice for a gorgeous meal. Adapted from Simple Recipes.
Fakes (lentil soup) is a staple in the Greek diet and a dish that will fuel you up year round.
This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.
This curry-scented chicken mulligatawny is more than soup, it's the ultimate one-bowl meal.
Spanish Pea Soup with Crispy Ham from Barefoot Contessa. In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat.…
Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!
Matzo ball soup is a Passover tradition. Check out the tips and tricks we found, including a few straight from Jewish grandmothers and their daughters.
A lighter, creamy and tasty ham and potato corn chowder that is pure comfort in a bowl!
This Thai coconut soup made with red curry paste, lemongrass, lime juice, shrimp, and fish sauce is full of authentic, bold, and tasty Thai flavors.
This cheesy version of cabbage soup is inspired by an Old World recipe. Scandinavian Cabbage Soup is chock-full of veggies and creamy richness, making it a hearty and flavorful main dish, and it only takes 30 minutes from start to finish!
This classic Chinese hot and sour soup recipe is quick and easy to make, full of delicious flavor, easy to make vegetarian (with tofu!) or with pork, and it totally rivals any soup I’ve tried at a Chinese restaurant!
Turkish Cabbage Stew is a comforting combo of beef and vegetables simmered in tomato paste and spices.
Stracciatella is an Italian egg drop soup that is common to San Marino and Le Marche, as well as Rome and Emilia-Romagna. The name is derived from the Italian word that means “torn apart̶…
Jamie Oliver leaves swanky Manhattan and discovers the Egyptian part of Astoria, Queens.
Follow this easy recipe video for a delicious richly flavored pork stew filled with your favorite root vegetables and tender bits of boneless pork.
Mulligatawny is Kramer's favourite soup in the infamous Seinfeld 'Soup Nazi' episode. "No soup for you!" This classic golden coloured Anglo-Indian soup, which translates literally as 'pepper water' in Tamil, is an accurate description, because it's a wonderfully spicy soup with a big personality. Perfectly balanced and intoxicatingly fragrant, this luscious curry-flavoured dish combines an aromatic blend of Indian spices, garlic and chicken simmered to perfection in a fragrant broth of diced leeks, carrots, celery, apple and potato thickened with rice, yoghurt and heavy cream. Hearty, delicious and absolutely divine, Kramer isn't the only one who adores this soup. It's pretty hard to resist. Mulligatawny Soup Serves 12 2 garlic cloves, minced 1/2 tsp ground cumin 1/8 tsp ground cloves 4 tsp curry powder 1/4 tsp ground ginger 1/4 tsp garam masala 1/4 cup unsalted butter pinch of cayenne pepper 4 lb chicken, whole or breasts & thighs only, cut into serving pieces 4 celery stalks, thinly sliced 2 large onions, chopped 3 carrots, diced 2 leeks, thinly sliced - white part only 11 cups chicken stock salt and pepper to taste 2/3 cup rice, uncooked 2 tart apples, peeled, cored and diced 2 tbsp fresh lemon juice 1 cup plain yoghurt 2/3 cup heavy cream chopped cilantro, for garnish Naan bread, optional Combine the garlic and the spices (cumin, cloves, curry powder, ginger, cayenne pepper and garam masala) then set aside. In a large skillet, melt the butter over medium-high heat. Add the chicken pieces and sauté until lightly brown on all sides. Transfer the chicken to a large pot, cover and set aside. Drain all but 1 tbsp of fat from the skillet and add the celery, onions, carrots, leeks, and the garlic-spice mixture and blend well. Add 1/2 cup of the chicken stock and cook over low heat, stirring constantly, until the vegetables are tender, about 6-8 minutes. Then add to the chicken. Stir in the remaining chicken stock and season with salt and pepper. Bring just to a boil, then cover, lower the heat and simmer 30 minutes. Remove the chicken with a slotted spoon and set aside. Add the rice to the soup and continue cooking 15 minutes. When the chicken is cool enough to handle, tear the meat into bite size pieces, discarding the bones and skin. Return the chicken to the soup and blend in the apples and yoghurt. Simmer another 10 minutes. Degrease soup if necessary. Stir in lemon juice, and then the cream. Ladle into warmed soup bowls or a heated tureen, and serve garnished with some chopped cilantro and a basket of warm naan or crusty bread on the side.
