Place the whole chicken in a Dutch oven before covering it with stock and water, according to Lagasse's recipe. Then, add the six veggies and herbs he uses to make stock: onions, carrots, celery ...

Pat chicken dry with paper towels and season the side without the skin with the salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Add half of the chicken, skin side down, and ...

Being in the PNW, cold gray weather can be a constant. Soup is on the menu year-round often, but this week the rain has ...

Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a saucepan. If necessary, add ...

For this unique take on chicken noodle soup, you start by blasting chicken wings in a 500°F oven until browned, pour off and reserve the rendered fat, then simmer the wings (and their deglazed ...

1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 teaspoon Chinese five spice 1 tablespoon ground turmeric 2 3-ounce packages ramen noodles (spice packets discarded) 3 cups shredded cooked ...

Chicken noodle soup isn’t only for the frigid days of winter. It can also be enjoyed during warmer spring days or summer, depending on how strong the cravings are for it.

3. Add shredded chicken and soy sauce, adding more as desired. Increase heat to medium high, and add noodles. Cut bok choy in ½-inch-thick diagonal slices, and add only the stems to soup.

And unlike the cup-o-noodles you might have grown up with, this soup is chock full of fresh, not freeze dried, veggies, like carrots, onion, baby bok choy, and scallions. Courtesy of Nissin.