If you never thought you’d touch ramen again, this recipe for Easy Miso-Chicken Ramen will change your mind. It takes a little longer than pouring boiling water on the contents of a plastic pouch — but not much. It tastes a whole lot better than that packaged stuff and it’s healthier too!
There is a healthy kick of paprika with the added richness of sour cream, which helps to make this one of the most warming and comforting dishes. Add a little more oil to the pan and add the onions and peppers/bell peppers.
Soup. Simply uttering that word can make you feel warm, loved, safe. When we want to comfort and nourish those around us, soup is what we turn to. When Lebanon resident and author Barbara Abdeni Massaad wanted to do something to aid the Syrian families in the refugee camp near her home, she began with soup.
This turbocharged, south-of-the-border chicken soup features a spicy, tomatoey broth overflowing with tender shredded chicken and fresh, bright garnishes. Typically, this broth acquires its deep, smoky flavor from charred vegetables. To replicate these flavors in a slow cooker, we browned some of the vegetables in a skillet before adding them to the slow cooker.
© Con Poulos Just because piña colada season is over doesn’t mean you should banish your blender to the back of the cabinet. The appliance is the perfect tool for supercreamy, extra-satisfying fall soups. Here, 11 of our easiest, most delicious soups—from butternut squash to cauliflower—that can all be made in a blender. Related: More Delicious Warming Soups 7 Recipes for Grilled Cheese’s BFF, Tomato Soup 10 Spectacular Noodle Soups 15 Amazing Vegetarian Soups Terrific Cold Soup
By this point, your roasted veggies should just about be ready to come out. Add the roasted veggies to the pot with the aromatics and top with the chicken stock, honey, and one more three finger pinch of smoked salt.
There are a few requirements for a perfect noodle soup: 1. The ratio of noodles to other things should be 1:1. 2. The broth should have lots going for it on its own. 3. The soup should absorb whatever leftovers or half-empty containers are living in your pantry or fridge (like Thanksgiving turkey). 4.
First of all, this weather slash temperature slash time of year just begs for potato soup. If someone puts a bowl of potato soup in front of your face there is no universe in which you would push it away. I’ve come up with a very simple potato recipe that’s strong with flavor, but pH-balanced for the little faces in your crib. This soup is ridiculous as is! But for your kids, keep it super simple with lots of cheddar cheese on top.
By Mimi Sheraton Photo: Food & Drink Photo/Alamy As succulent as the creamy salt pork, potato, onion, and mollusk combination known as New England clam chowder can be, New Yorkers tend to vote in favor of their own Manhattan version, with a light tomato broth that allows the essence of clams to come through clear and briny. Best when not thickened by starch, it’s a minestrone-like soup, bright with carrots, onions, celery, potatoes, and plenty of chopped, giant chowder clams, accented by the defining flavor of thyme; unfortunately, a cornstarch-laden version from a can tends to be ubiquitous in the Greek coffee shops of New York, especially on Fridays, a holdover from the time when Catholics could not eat meat on that day. These days, the local chowder tends to reach its summit at Aquagrill in Soho, and (usually) at the Oyster Bar in Grand Central Terminal, if it has not thickened down as the day wears on. Outside of Manhattan, the best results may be ensured by home preparation.
Here, Tara O’Brady of Seven Spoons recreates her mother’s minestrone soup, the standard against which all other minestrones are judged. All photos courtesy of Tara O’Brady By Tara O’Brady of Seven Spoons I should say, traditional or not, Mum’s minestrone is the version against which I judge all minestrones.
I love to curl up on the couch with a bowl full of something delicious on my belly. And this time of year, I love that rich, smoky-sweet flavor you get from roasted veggies. I get both with this healthy, easy to make (one pan and into the blender!) Roasted Carrot & Parsnip soup.
This recipe comes from The Year of Cozy: 125 Recipes, Crafts, and Other Homemade Adventures by Adrianna Adarme (Rodale), who writes the blog, A Cozy Kitchen. Try making the recipe at home and let us know what you think! Photograph by Adrianna Adarme By Adrianna Adarme “Chorizo”-Spiced Squash Soup Makes 4 servings There isn’t a lick of pork in this soup.
Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is Everyone is Italian on Sunday by Rachael Ray (Atria Books). A long-time Food Network star, Ray is the founder and editorial director of Everyday with Rachael Ray, and hosts her own syndicated talk show, Rachael Ray. Read more about Yahoo Food’s Cookbook of the Week here.
This week, we’re spotlighting recipes from Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen by Emeril Lagasse (Oxmoor House/Time Inc. Books), the celebrity chef and TV personality. Try making the recipes at home and let us know what you think! Photograph by Iain Bagwell for Oxmoor House/Time Inc.
This week, we’re spotlighting recipes from Southern Soups & Stews: More Than 75 Recipes from Burgoo and Gumbo to Etouffée and Fricassee by Nancie McDermott (Chronicle Books), a collection of hearty, crowd-pleasing dishes from around the American South. Try making the recipes at home and let us know what you think! Lowcountry Okra and Tomato Soup. (Photograph by Leigh Bausch) By Nancie McDermott Lowcountry Okra and Tomato Soup Serves 4 In the history of Southern cooking, this dish goes way, way back.
This week, we’re spotlighting recipes from Southern Soups & Stews: More Than 75 Recipes from Burgoo and Gumbo to Etouffée and Fricassee by Nancie McDermott (Chronicle Books), a collection of hearty, crowd-pleasing dishes from around the American South. Try making the recipes at home and let us know what you think! Photograph by Leigh Beisch Sheri Castle’s Watauga County Chicken Stew with Fluffy Dumplings Serves 8 My friend Sheri Castle grew up near the town of Boone, in Watauga County, North Carolina, and though she has long lived down in the flatlands of the Piedmont, her “mountain DNA” adds deep flavor to her writing and recipes. I love her chicken and dumplings recipe, which is different from what my grandmother made.
This week, we’re spotlighting recipes from Southern Soups & Stews: More Than 75 Recipes from Burgoo and Gumbo to Etouffée and Fricassee by Nancie McDermott (Chronicle Books), a collection of hearty, crowd-pleasing dishes from around the American South. Try making the recipes at home and let us know what you think! Fred Thompson’s Carolina Seafood Muddle. (Photo: Leigh Beisch) By Nancie McDermott Fred Thompson’s Carolina Seafood Muddle Serves 8 All along the North Carolina coastline, and up through the sounds and inlets where saltwater and freshwater meet, countless species of fish and seafood thrive.
Here, Alana Kysar of Fix Feast Flair walks us through a warming chicken wonton soup perfect for those chilly fall nights. Don’t worry — it’s a cinch to make! Photos courtesy of Alana Kysar By Alana Kysar of Fix Feast Flair I love this soup for oh-so-many reasons.
As the chilly fall air starts creeping in at night, my cravings turn away from all things iced and towards all things oozy and warm. My favorite fall food moment does not involve Pumpkin Spice; rather, it’s cozying up in some sweats after a long day and downing a huge bowl of homemade soup (topped with lots of cheese, please/of course). With some help from your pantry staples (salt, pepper, olive oil), you can make delicious soups with just five easy-to-find and inexpensive ingredients. Click through to see five-ingredient, 20-minute soups designed just for us by The Natural Gourmet Institute — and be sure to make extra if you’re trying to save your lunch money.
We don’t have to tell you that chili is the perfect fun and flavorful one-pot meal to indulge in when the weather cools down. But if you’re looking to change up your chili game this fall, look no further than these 10 recipes. Whether you’re cooking for picky eaters, are ready to go gourmet, or want a meatless masterpiece, it’s officially clear that there’s a chili for everyone. More recipes to cozy up to: These Are the Best Apple Recipes For Fall Four Fall Recipes That Have Absolutely Nothing to Do With Pumpkin 9 Baked & One-Pot Pasta Recipes We’re Not Waiting Until Fall To Mak
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Lily Diamond of Kale & Caramel nixes pumpkin in favor of its flavorful cousin kabocha squash in a creamy spiced soup perfect for fall. All photos courtesy of Lily Diamond By Lily Diamond, of Kale & Caramel This soup is a primer for autumn nights: Earthy, rich, warming, and deeply comforting. It’s also a prelude to a confession: I rarely use pumpkin for my seasonal cooking.
Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is My Kitchen Year by Ruth Reichl. Read more about Yahoo Food’s Cookbook of the Week here.
It’s hot—but you’ve got guests coming over and you want to impress? Three words: Blend baby, blend! This light and creamy soup is tangy, refreshing and a cinch to make.
I don’t think I’ve ever thrown away the remnants of a chicken dinner, or the carcass of any roast fowl—it all goes straight into a stockpot with a handful of aromatics to be turned into a fragrant stock.
This lentil soup is inspired by the flavors of Lebanese cuisine. The fresh spinach and chopped cilantro that go in at the last minute, along with the generous splash of freshly squeezed lemon juice, give the earthy lentils a bright, fresh burst of flavor.