Eat & Entertain

Dinnertime

The Best Broth

A rich and savory soup gets its succulent flavor from a complex broth. Slow-cooked meat, vegetables and herbs make a clear-broth soup base that can be drunk as it is or used as an ingredient in soups or stews. Once you try this simple yet flavorful stock, you will never go back to canned.

Homemade Chicken Stock

Expand Recipe
  • 1 (5- to 6-pound) roasting chicken
  • 3 stalks celery with leaves, cut up
  • 2 medium carrots, unpeeled and cut up
  • 2 large onions, unpeeled and chopped
  • 2 heads garlic, unpeeled and halved
  • 4 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 4 sprigs fresh sage
  • 4 dried bay leaves
  • 1 tsp salt
  • 1 tsp whole black peppercorns
  • Cold water

SOUP VARIATIONS

Curried Sweet Potato, Carrot and Apple Soup

A sweet and savory soup you’ll want on hand all season long.

Expand Recipe
  • 2 tbsp salted butter
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tsp grated fresh ginger
  • 2 medium sweet potatoes, peeled and chopped (1 pound)
  • 3 large carrots, peeled and chopped (¾ pound)
  • 2 Gala apples, peeled and chopped
  • 3 cups Homemade Chicken Stock
  • ½ cup 2% reduced-fat milk
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • Salt, to taste
  • Plain Greek yogurt, for garnish
  • Toasted pecans, for garnish
Kale and Bean Soup with Cheese Toasts

Everyone’s favorite superfood, kale, takes center stage along with protein-rich cannellini beans in this filling and nutritious Italian classic.

Expand Recipe
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 5 cups Homemade Chicken Stock
  • 2 cups cubed Yukon gold potatoes
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 tbsp chopped fresh rosemary
  • 1 recipe Cheese Toasts, optional
  • 3 cups loosely packed fresh kale leaves
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • ½ tsp crushed red pepper
  • Black pepper, to taste
Sizzling Rice Soup

This flavorful soup is a soothing dish for cold and flu season.

Expand Recipe
  • BROTH
  • 4 skin-on, bone-in chicken breasts
  • 4 quarts chicken broth
  • 2 quarts water
  • 2 cups rough-cut fresh celery tops, onion and carrots
  • 4 tbsp chicken bouillon granules
  • 2 tbsp Szechuan sauce
  • 2 tsp dried ground ginger
  • 2 tsp soy sauce
  • -
  • -
  • RICE
  • 2 cups regular brown rice
  • 4 cups cold water
  • 1 tbsp canola oil
  • -
  • -
  • VEGETABLES
  • 4 cups julienne-cut celery in 3- to 4-inch pieces
  • 4 cups thinly sliced carrots
  • 2 bunches green onions sliced in ⅛-inch pieces
Written by
© Grey Dog Media, LLC 2024. All Rights Reserved.

We want to keep in touch.

Don’t miss out on the latest Life:Beautiful updates, promotions and news.