CHICKEN AND TURKEY SOUPS

The simplicity of this recipe makes it extremely versatile. You can begin easily by experimenting with different herbs or other seasonings to suit your taste.

Serves 4

1 tablespoon butter

1 tablespoon vegetable oil

1 pound skinless, boneless chicken breast, cut into 3/4-inch cubes

4 cups chicken stock

2 medium carrots, peeled and thinly sliced

2 medium celery stalks, thinly sliced

1 large yellow onion, finely chopped

1/2 cup long-grain white rice

2 tablespoons minced fresh parsley

1/4 teaspoon salt

1/8 teaspoon black pepper

In a 5-quart Dutch oven over medium heat, melt butter and heat oil. Add chicken and sauté 5 minutes or until lightly browned.
Add stock, carrots, celery, onion, rice, parsley, salt, and pepper. Bring to boil, reduce heat, and simmer, covered, 20 minutes or until rice is tender.

COCK-A-LEEKIE SOUP

This chicken and leek soup is a staple comfort food in Scottish households.

Serves 6

1 stewing chicken (3-4 pounds), giblets removed

6 large leeks with tops, washed and sliced

1 bay leaf

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup long-grain white rice

1/4 cup chopped parsley

In a 6-quart Dutch oven or soup pot, bring 8 cups water, chicken, half of leeks, bay leaf, salt, and pepper to boil over high heat, skimming off any foam. Reduce heat, cover, and simmer, skimming surface occasionally, 2 hours or until chicken is very tender and falls away from bone.
Using a slotted spoon, transfer chicken to a plate. When cool enough to handle, remove skin and bones and tear meat into shreds, then return to pot.
Add rice and remaining leeks and bring to boil. Reduce heat and simmer, covered, 20 minutes or until rice is tender. Remove bay leaf and stir in parsley.

SOUTHERN CHICKEN-RICE SOUP

A wonderful dish for potluck dinners, this nutritious soup has spicy Creole roots.

Serves 10

1 broiler/fryer chicken (about 3 pounds)

2 teaspoons salt

1/2 cup long-grain rice

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup thinly sliced carrots

1/2 cup sliced fresh or frozen okra

1 can (14 1/2 ounces) stewed tomatoes, diced

1 tablespoon chopped green chiles (wear gloves when handling; they burn)

1 garlic clove, minced

1 1/2 teaspoons chili powder

1 teaspoon seasoned salt

1/2 teaspoon lemon-pepper seasoning

1/2 teaspoon Creole seasoning

In a Dutch oven or soup pot, combine 10 cups water, chicken, and salt. Bring to boil and skim off foam. Reduce heat and simmer, covered, 1 1/2 hours or until tender.
Transfer chicken to a plate. When cool enough to handle, remove skin and bones and dice meat. Skim fat from stock and add rice, onion, celery, carrots, okra, tomatoes, chiles, garlic, chili powder, salt, lemon-pepper seasoning, and Creole seasoning. Bring to boil, then reduce heat and simmer, uncovered, 30 minutes.
Return chicken to pot and simmer 30 minutes or until vegetables are tender.

SPICY CHICKEN-RICE SOUP

This recipe comes from Arkansas, a top rice-producing state, where chicken soup without rice is unthinkable.

Serves 8

2 cans (14 1/2 ounces each) chicken broth

3 cups cooked rice

2 cups diced cooked chicken

1 can (15 1/4 ounces) whole-kernel corn, undrained

1 can (11 1/2 ounces) vegetable juice

1 cup salsa

1 can (4 ounces) chopped green chiles, drained

1/2 cup chopped scallions

2 tablespoons minced fresh cilantro

1/2 cup shredded Monterey Jack cheese (optional)

In a large saucepan over medium-high heat, combine broth, rice, chicken, corn, vegetable juice, salsa, chiles, scallions, and cilantro. Bring to boil, then reduce heat and simmer, covered, 15 minutes or until heated through. Garnish with cheese, if desired.

MEDITERRANEAN CHICKEN SOUP

This colorful soup is just as delicious made with skinless, boneless turkey.

Serves 4

1 tablespoon olive oil

1 medium yellow onion, coarsely chopped

1 medium green bell pepper, cored, seeded, and coarsely chopped

2 garlic cloves, minced

1 can (14 1/2 ounces) low-sodium tomatoes, undrained, chopped

4 cups chicken stock

1/2 cup long-grain white rice

1 tablespoon minced fresh basil or 1 teaspoon dried basil, crumbled

6 medium carrots, peeled and cut into 1/2-inch-thick slices

1 pound skinless, boneless chicken breasts, cut into 3/4-inch cubes

1 package (10 ounces) frozen green beans

1/2 cup chopped pitted black olives

1/4 teaspoon black pepper

Heat oil in a soup pot or 5-quart Dutch oven over medium heat. Add onion, bell pepper, and garlic and sauté 5 minutes or until soft.
Stir in 2 cups water, tomatoes, stock, rice, and basil. Bring to boil, then reduce heat and simmer, covered, 10 minutes. Add carrots and cook 5 minutes.
Add chicken, beans, and olives and cook, uncovered, until chicken is just cooked through, about 5 minutes. Stir in black pepper.

CHICKEN-RICE SOUP WITH SPINACH

Greens can perk up a healthy soup that might otherwise be bland.

Serves 6

3/4 cup long-grain white rice

8 cups chicken stock

2 skinless, boneless chicken breast halves (8 ounces), cut into 1/4-inch pieces

12 ounces fresh spinach leaves or 1 small head escarole, washed and shredded

1 tablespoon fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon black pepper

In a 4-quart saucepan, combine rice and stock and bring to boil, then reduce heat and simmer, covered, 10 minutes.
Add chicken and simmer, partially covered, 5 minutes. Stir in spinach and simmer 5 minutes or until rice is tender and chicken and spinach are cooked. Season with lemon juice, salt, and pepper.

CHICKEN SOUP WITH PARMESAN

Spinach and piquant Parmesan give a flavor twist to this chicken soup.

Serves 4

1 tablespoon butter

1 tablespoon vegetable oil

1 pound skinless, boneless chicken breasts, cut into 3/4-inch cubes

4 cups chicken stock

2 medium carrots, peeled and thinly sliced

3 cups chopped fresh spinach

2 medium celery stalks, thinly sliced

1 large yellow onion, finely chopped

1/2 cup long-grain white rice

2 tablespoons minced fresh parsley

1/4 teaspoon salt

1/8 teaspoon black pepper

2 eggs

1/4 cup grated Parmesan cheese

In a 5-quart Dutch oven over medium heat, melt butter and heat oil. Add chicken and sauté 5 minutes or until lightly browned.
Add stock, carrots, spinach, celery, onion, rice, parsley, salt, and pepper. Bring to boil, then reduce heat and simmer, covered, 20 minutes or until rice is tender.
In a small bowl, lightly beat eggs. When soup is done, drizzle in eggs, whisking constantly. Cook, whisking occasionally, just until soup returns to a simmer. Remove from heat and stir in cheese.

CHICKEN-RICE SOUP WITH LEMON

Here’s a simple, quick version of a classic Greek soup. Lemon juice makes the delicious difference.

Serves 4

1 can (11 1/2 ounces) condensed chicken rice soup

1 can (10 3/4 ounces) condensed cream of chicken soup

1 cup diced cooked chicken

1-2 tablespoons fresh lemon juice

Black pepper

Minced fresh parsley (optional)

In a 3-quart saucepan over medium heat, combine 2 1/4 cups water, chicken rice soup, and cream of chicken soup and stir to mix well. Cook until heated through.
Add chicken and lemon juice and season to taste with pepper. Garnish with parsley, if desired.

CHICKEN SOUP WITH RICE, MINT, AND LEMON

This is a refreshing version of chicken soup with rice.

Serves 4

8 cups homemade chicken stock or canned low-sodium chicken broth

1 whole chicken breast

1 large yellow onion, coarsely chopped

4 strips lemon rind, 2 x 1/2 inch

3 mint sprigs

2 parsley sprigs

1 thyme sprig or 1/4 teaspoon dried thyme, crumbled

1 garlic clove, minced

4 whole black peppercorns, crushed

1 cup cooked long-grain rice

2 teaspoons fresh lemon juice

1 teaspoon salt

1/4 cup chopped fresh mint

Extra mint sprigs (optional)

Lemon slices (optional)

In a 4-quart saucepan over high heat, bring stock, chicken, onion, lemon rind, mint sprigs, parsley, thyme, garlic, and peppercorns to a boil. Reduce heat and simmer, covered, 30 minutes or until chicken is tender.
Using a slotted spoon, transfer chicken to a cutting board to cool. Strain soup into a large heatproof bowl, discarding vegetables and seasonings.
Return soup to pan over high heat and bring to boil. Cook, uncovered, 10 minutes or until slightly reduced.
Meanwhile, remove skin and bones from cooled chicken and shred meat. Add to soup along with rice, lemon juice, salt, and chopped mint. Heat 2 minutes, ladle into soup bowls, and garnish with mint and lemon slices, if desired.

GREEK-STYLE LEMON CHICKEN SOUP

This delicate yet rich-tasting soup is packed with good nutrition and makes a warming and sustaining main course.

Serves 4

3 small skinless, boneless chicken breasts

1 large onion, thinly sliced

2 celery stalks, chopped

1 large carrot, thinly sliced

6 whole black peppercorns

1 strip lemon rind

1 small bunch fresh dill or flat-leaf parsley

5 1/2 ounces long-grain white rice

Juice of 1 lemon

2 eggs, beaten

Salt and black pepper

Fresh dill or flat-leaf parsley sprigs

In a large saucepan over medium heat, combine 3 cups water, chicken, onion, celery, carrot, peppercorns, lemon rind, and dill. Bring to boil, skimming off any foam. Reduce heat and simmer, partially covered, 15 minutes or until chicken is cooked through.
Using a slotted spoon, transfer chicken to a plate. Strain stock into another saucepan, discarding vegetables and seasonings. Return stock to boil and stir in rice. Reduce heat and simmer, covered, 8 minutes or until almost tender.
Meanwhile, shred cooled chicken. In a small bowl, mix lemon juice and eggs. Add chicken to pan and cook over medium heat until almost boiling. Remove from heat and add egg mixture, stirring constantly. Season to taste with salt and pepper and garnish with dill.

CHICKEN AND DUMPLING SOUP

Serving this soup with thyme-flavored dumplings on Christmas Eve is a tradition in many parts of the Midwest.

Serves 16

Soup:

1 broiler/fryer chicken (about 3 pounds)

1/4 cup chicken bouillon granules

1 bay leaf

1 teaspoon whole black peppercorns

1/8 teaspoon ground allspice

6 cups (12 ounces) wide noodles

4 cups sliced carrots

1 package (10 ounces) frozen mixed vegetables

3/4 cup sliced celery

1/2 cup chopped onion

1/4 cup long-grain rice

2 tablespoons minced fresh parsley

Dumplings:

1 1/3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon dried thyme

1/2 teaspoon salt

2/3 cup milk

2 tablespoons vegetable oil

For soup, combine 12 cups water, chicken, bouillon, bay leaf, peppercorns, and allspice in a soup pot or Dutch oven. Bring to boil, then reduce heat and simmer, covered, 1 1/2 hours.
Using a slotted spoon, transfer chicken to a plate. Strain stock into a heatproof bowl, discarding bay leaf and peppercorns, and skim off fat. When chicken is cool enough to handle, remove skin and bones and cut meat into chunks. Return chicken and stock to pot and add noodles, carrots, mixed vegetables, celery, onion, rice, and parsley. Bring to boil, then reduce heat and simmer, uncovered, until dumplings are added.
For dumplings, combine flour, baking powder, thyme, and salt in a small bowl. In another small bowl, combine milk and oil. Stir into flour mixture until a soft dough forms. Drop by teaspoons into soup and simmer, covered, 15 minutes or until a toothpick inserted in a dumpling comes out clean.

SOUTHWESTERN CHICKEN-BARLEY SOUP

Barley gives this chicken soup both texture and heft.

Serves 12

1 tablespoon olive oil

1 medium onion, chopped

1 garlic clove, minced

1 can (15 1/4 ounces) whole-kernel corn, drained

1 can (15 ounces) black beans, drained and rinsed

1 can (15 ounces) tomato sauce

1 can (14 1/2 ounces) diced tomatoes, undrained

1 can (14 1/2 ounces) chicken broth

1/2 cup medium pearl barley

1 can (4 ounces) chopped green chiles, drained

1 tablespoon chili powder

1 teaspoon ground cumin

3 cups cubed cooked chicken

Heat oil in a Dutch oven or soup pot over medium heat. Add onion and garlic and sauté 4 minutes or until tender.
Add 3 cups water, corn, beans, tomato sauce, tomatoes, broth, barley, chiles, chili powder, and cumin. Bring to boil, reduce heat, and simmer, covered, 45 minutes. Stir in chicken and cook 15 minutes or until chicken is heated through and barley is tender.

OLD-FASHIONED CHICKEN NOODLE SOUP

Serves 4

Stock:

1 chicken, about 3 pounds, cut up and skin removed, or 4 chicken quarters, skin removed

2 onions, halved

3 carrots, chopped

3 celery stalks, chopped

Bouquet garni (2 sprigs parsley, 2 sprigs thyme, and 1 bay leaf tied together)

4 whole black peppercorns

1 teaspoon salt

Soup:

4 ounces spaghetti or linguine, broken into 2-inch pieces

1 carrot, halved lengthwise and thinly sliced

1 celery stalk, thinly sliced

1/2 cup small broccoli florets

1 can (11 ounces) whole-kernel corn, drained

2 tablespoons fresh parsley, finely chopped

2 teaspoons fresh thyme

For stock, place chicken in a large heavy soup pot or saucepan and add 8 cups water, onions, carrots, and celery. Bring to boil, skimming off any foam.
Reduce heat to low and add bouquet garni, peppercorns, and salt. Simmer, partially covered, skimming foam as necessary, 30 minutes or until juices run clear when chicken is pierced with a knife. Transfer chicken to a plate.
Strain stock into a large heatproof bowl, discarding vegetables and seasonings. Rinse out pot. Skim fat from stock and return 6 cups stock to pot (cool and freeze any remaining stock for later use). When chicken is cool enough to handle, remove bones and cut enough meat into bite-size pieces to pack a cup (refrigerate any remaining chicken for sandwiches or other uses).
For soup, bring stock to boil, then reduce heat to simmer. Add spaghetti and carrot and simmer 4 minutes. Add celery, broccoli, and corn and simmer 5 minutes or until just tender. Stir in chicken and heat through. Sprinkle in parsley and thyme.

It’s easy to see why this soup—packed with fresh flavors, pasta, chicken, and a bounty of just-tender vegetables—is traditionally eaten as a restorative.

CHICKEN NOODLE SOUP

Here’s the classic soup to heal what ails you—or just to make a lovely lunch.

Serves 4

1 small stewing chicken (2-3 pounds)

3 teaspoons salt

1/8 teaspoon pepper

2 chicken bouillon cubes

1/2 medium onion, chopped

1/4 teaspoon dried marjoram

1/4 teaspoon dried thyme

1 bay leaf

1 cup diced carrots

1 cup diced celery

1 1/2 cups fine noodles

In a large soup pot, combine 2 1/2 quarts water, chicken, salt, pepper, bouillon, onion, marjoram, thyme, bay leaf, carrots, and celery. Cover and bring to boil, skimming off foam. Reduce heat and simmer, covered, 1 1/2 hours or until chicken is tender.
Transfer chicken to a plate. When cool enough to handle, remove skin and bones and cut meat into chunks. Skim fat from stock and bring to boil. Add noodles and cook 8 minutes or until tender. Return chicken to pot and heat through. Remove bay leaf before serving.

SPEEDY CHICKEN NOODLE SOUP

This is a fast and easy way to get the benefit of real, home-style chicken soup when you’re feeling under the weather.

Serves 4

1 cup chicken stock

1 celery stalk, sliced

1 carrot, sliced

1 garlic clove, minced

1/4 teaspoon salt

1/3 cup ditalini or other small pasta

1 pound skinless, boneless chicken thighs, cut into 1/2-inch chunks.

In a medium saucepan, combine 2 cups water, stock, celery, carrot, garlic, and salt and bring to boil. Add pasta and chicken, reduce heat, and simmer, covered, 10 minutes or until done.

CHICKEN NOODLE SOUP WITH ROSEMARY

Brimming with chicken and a variety of vegetables, this rosemary-flavored soup gets better as it simmers.

Serves 6

1 tablespoon olive oil

1 chicken (3 1/2 pounds), cut up and skin removed

1 large onion, chopped

1 bay leaf

1/2 teaspoon dried rosemary

1 teaspoon salt

1/4 teaspoon black pepper

2 garlic cloves, minced

3 carrots, cut into matchsticks

2 leeks, cut unto matchsticks

1 parsnip, cut into matchsticks

1 white turnip, cut into matchsticks

1 red bell pepper, corded, seeded, and cut into strips

2 celery stalks, thinly sliced

6 ounces linguine

Heat oil in a large saucepan over medium-high heat. Add chicken in a single layer, then add onion and sauté until chicken is browned on both sides and onion is opaque. Add bay leaf, rosemary, salt, and black pepper.
Meanwhile, in a soup pot, bring 12 cups water to boil. Carefully pour over chicken and return to boil. Reduce heat and simmer, partially covered, 1 hour or until stock is richly flavored. Transfer chicken to a plate. Strain stock into a large heatproof bowl, discarding onion and bay leaf. Skim off fat and return to pan.
Add garlic, carrots, leeks, parsnip, turnip, bell pepper, and celery and bring to boil. Reduce heat and simmer, uncovered, 5 minutes. When chicken is cool enough to handle, remove bones and cut meat into bite-size pieces. Add to pot, stir in linguine, and simmer, uncovered, 15 minutes or until tender.

CHICKEN NOODLE SOUP WITH PEAS AND BEANS

Garlic and green vegetables add to this soup’s healing power.

Serves 6 to 8

Stock:

1 broiler/fryer chicken (about 3 1/2 pounds), cut up

1 large carrot, sliced

1 large onion, sliced

1 celery stalk, sliced

1 garlic clove, minced

1 bay leaf

1 teaspoon dried thyme

1 teaspoon salt

1/4 teaspoon black pepper

Soup:

2 large carrots, sliced

2 celery stalks, sliced

1 medium onion, chopped

2 cups fine egg noodles

1 cup frozen peas

1/2 cup frozen cut green beans

For stock, combine 10 cups water, chicken, carrot, onion, celery, garlic, bay leaf, thyme, salt, and pepper in a Dutch oven or soup pot. Bring to boil, then reduce heat and simmer, covered, until chicken is tender, about 1 1/2 hours.
Transfer chicken to a plate. When cool enough to handle, remove skin and bones and cut meat into bite-size pieces. Strain stock, discarding vegetables and bay leaf.
For soup, return stock to pot and add carrots, celery, and onion. Bring to boil, then reduce heat and simmer, covered, until tender, about 10 minutes.
Add noodles and chicken and bring to boil. Reduce heat and simmer, covered, 6 minutes. Stir in peas and beans and cook until beans and noodles are tender, about 4 minutes.

FEEL-GOOD CHICKEN SOUP

Every grandmother believes that nothing cures the sniffles better than homemade soup.

Serves 4

3 1/2 cups canned low-sodium chicken broth

1 package (10 ounces) frozen peas and carrots

1 cup chopped cooked chicken

1 1/2 teaspoons dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup fine egg noodles

In a large saucepan over medium heat, combine broth, vegetables, chicken, oregano, salt, and pepper. Bring to boil, then reduce heat and stir in noodles. Cover and simmer, stirring occasionally, until noodles are tender, about 6 minutes.

CHICKEN NOODLE SOUP WITH DILL AND PEAS

Many traditional chicken soups use dill for flavor.

Serves 6

8 cups homemade chicken stock or canned low-sodium chicken broth

3/4 teaspoon salt

3 large carrots, peeled and thickly sliced

1 celery stalk, diced

1/4 teaspoon black pepper

1 cup fine egg noodles

2 cups diced cooked chicken

1 cup frozen peas

1 tablespoon chopped fresh parsley

1 tablespoon snipped fresh dill

In a large saucepan over high heat, bring stock and salt to boil. Add carrots, celery, and pepper, then reduce heat and simmer, uncovered, 10 minutes.
Stir in noodles and simmer, stirring occasionally, 8 minutes or until tender. Add chicken, peas, parsley, and dill and simmer, uncovered, 5 minutes or until heated through.

CHINESE CHICKEN NOODLE SOUP

A simple and tasty soup that makes a good dinner appetizer or a light lunch.

Serves 4

2 cups chicken stock

2 teaspoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

8 ounces chicken breast, diced

6 ounces fresh linguine

2 cups watercress leaves

1 scallion, minced

In a medium saucepan, bring 3 cups water, stock, soy sauce, sesame oil, and vinegar to boil. Add chicken and cook 2 minutes.
Add linguine, watercress, and scallion and cook 2 minutes, or until pasta is done.

ROOT VEGETABLE-CHICKEN SOUP

Carrots, sweet potato, and parsnip add an earthy note to this rich-tasting chicken noodle soup.

Serves 10

1 chicken (4-5 pounds), quartered

3 carrots, peeled

1 small sweet potato, peeled

4 celery stalks with leaves, cut up

1 small parsnip, peeled and sliced

1 large onion, peeled and quartered

Dill sprigs

Salt and black pepper

8 ounces thin egg noodles, cooked and drained

In a soup pot, combine chicken, carrots, sweet potato, celery, parsnip, onion, and dill. Add water to cover, about 10 cups. Cover and bring to boil over high heat, skimming off foam. Add salt and pepper, reduce heat, and simmer, covered, 2 hours.
Transfer chicken to a plate. Strain stock into a large heatproof bowl, discarding all vegetables except carrots. When chicken is cool enough to handle, remove skin and bones and dice meat. Return to pot. Slice carrots and return to stock.
Add noodles and cook until heated through.

FRENCH CHICKEN SOUP

This hearty soup can also be made with 2 1/2 cups cubed cooked chicken or turkey. Simply reduce the cooking time in Step 3 to 2 minutes so the meat is heated through.

Serves 6

2 tablespoons olive oil

1 medium yellow onion, coarsely chopped

3 garlic cloves, thinly sliced

1 large red bell pepper, cored, seeded, and diced

1 small green bell pepper, cored, seeded, and diced

2 medium zucchini, halved lengthwise and cut into 3/4-inch-thick slices

1/2 teaspoon dried marjoram, crumbled

1 can (8 ounces) tomato sauce

2 3/4 cups canned chicken broth

1 1/2 cups broad egg noodles

1 1/4 pounds skinless, boneless chicken thighs or turkey drumsticks, cut into 1/2-inch cubes

1/4 teaspoon salt

Heat oil 1 minute in a large saucepan over medium heat. Add onion and sauté 5 minutes or until limp. Add garlic and sauté 1 minute.
Stir in bell peppers, cover, and cook over medium-low heat, stirring occasionally, 5 minutes or until glossy and crisp-tender. Add zucchini and marjoram, cover, and cook, stirring occasionally, 7 minutes or until tender.
Add tomato sauce and simmer, covered, 5 minutes. Add 2 cups water and broth and bring to boil over high heat. Add noodles and cook, covered, 5 minutes. Add chicken and salt, reduce heat to medium, and simmer, covered, 5 minutes or until chicken is cooked through.

CHICKEN-TORTELLINI SOUP

This soup uses leftover chicken to fine effect. If you don’t have any leftovers, you can poach a few chicken breasts for 10 minutes.

Serves 8

7 3/4 cups chicken stock

1 can (14 1/2 ounces) stewed tomatoes, cut up

1 package (10 ounces) frozen chopped spinach, thawed

1/4 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1 package (9 ounces) refrigerated cheese tortellini

2 1/2 cups cubed cooked chicken

In a Dutch oven or soup pot over medium-high heat, combine stock, tomatoes, spinach, cheese, salt, and pepper. Bring to boil, reduce heat, and simmer, covered, 10 minutes.
Add pasta and chicken. Bring to boil, reduce heat, and simmer, covered, until heated through, about 5 minutes.

QUICK CHICKEN-VEGETABLE SOUP

This recipe is perfect for a quick lunch or supper. Red bell pepper, corn, and a sprinkling of fresh greens bring color and texture to a simple chicken soup base. Adding sherry deepens the flavor.

Serves 4

3 cups chicken stock

1 red bell pepper, cored, seeded, and cut into strips

1/2 cup frozen whole-kernel corn

8 ounces skinless, boneless chicken breast, cut into 1/2-inch strips

4 ounces beet greens, chard, escarole, or spinach, shredded

2 tablespoons dry sherry

3 tablespoons snipped fresh chives

3 tablespoons chopped fresh tarragon

Salt and black pepper

In a large saucepan over high heat, bring stock to boil. Add bell pepper, corn, and chicken. Return to boil, reduce heat, and simmer, covered, 5 minutes.
Uncover and return to boil. Sprinkle greens into soup, letting them cook on surface, uncovered, until just tender, about 3 minutes.
Remove from heat and stir in sherry, chives, tarragon, and salt and black pepper to taste.

COUNTRY-STYLE CHICKEN-VEGETABLE SOUP

The root vegetables carrot and turnip add an earthy flavor to this traditional soup.

Serves 4

1 tablespoon vegetable oil

1 medium onion, coarsely chopped

3 carrots, peeled and diced

1 medium celery stalk, diced

2 cans (14 1/2 ounces each) fat-free low-sodium chicken broth

1 can (14 1/2 ounces) diced tomatoes, undrained

8 ounces chicken breast, skin removed

1 small turnip, peeled and diced

1 teaspoon dried basil, crumbled

1 1/2 cups thin noodles

1/4 teaspoon black pepper

Heat oil in a large saucepan over medium heat. Add onion, carrots, and celery and sauté 5 minutes or until softened. Add broth, tomatoes, chicken, turnip, and basil. Simmer, uncovered, 30 minutes or until chicken is cooked through.
Transfer chicken to a plate. When cool enough to handle, remove bones and coarsely chop meat. Return to pan, add noodles, and cook 4 minutes or until tender. Add pepper.

CHICKEN-VEGETABLE SOUP WITH TARRAGON

This is a light, delicious, one-dish meal that even children will love.

Serves 4

3 tablespoons butter

3 medium all-purpose potatoes, peeled and cut into 1-inch chunks

8 ounces carrots, sliced

3 scallions, cut diagonally into 1/2-inch pieces, white and green parts separated

2 tablespoons all-purpose flour

1/2 teaspoon sugar

1/4 teaspoon dried tarragon, crumbled

1/8 teaspoon black pepper

4 cups canned low-sodium chicken broth

8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces

In a large saucepan over medium heat, melt butter. Add potatoes and carrots and stir to coat with butter. Add white parts of scallions and sauté 1 minute.
Add flour, sugar, tarragon, and pepper and stir to combine. Add broth and bring to boil over high heat. Add chicken, reduce heat, and simmer, covered, 20 minutes or until vegetables are tender and chicken is cooked through. Stir in scallion greens.

HEARTY CHICKEN-VEGETABLE SOUP

This is an easy, sweet-sour chicken soup to serve a crowd any time of the year.

Serves 20

2 tablespoons vegetable oil

3 large green bell peppers, cored, seeded, and chopped

3 large onions, chopped

3 cans (two 28 ounces, one 14 1/2 ounces) whole tomatoes, undrained

4 cups fresh or frozen whole-kernel corn

3 cups cubed cooked chicken

3 large all-purpose potatoes, diced

1 can (16 ounces) butter beans, drained and rinsed

1 cup frozen peas

1 cup frozen chopped okra

1/2 cup sugar

3 jalapeño peppers, seeded, deveined, and chopped (wear gloves when handling; they burn)

1/4 cup vinegar

3 tablespoons salt

Heat oil in a Dutch oven or soup pot over medium heat. Add bell peppers and onions and sauté until tender, about 4 minutes.
Add 2 cups water, tomatoes, corn, chicken, potatoes, beans, peas, okra, sugar, jalapeños, vinegar, and salt. Bring to boil, cover, and reduce heat. Simmer, stirring occasionally, until potatoes are tender, about 40 minutes.

PHILADELPHIA PEPPER POT SOUP

Women selling soup from carts in Philadelphia used to cry, “Pepper pot, pepper pot! Makes backs strong; makes lives long. All hot! Pepper pot!.

Serves 6

1 tablespoon unsalted butter

1 tablespoon vegetable oil

1 1/2 cups chopped, seeded green bell pepper

1 cup chopped onion

1/2 cup chopped celery

2 cups diced all-purpose potatoes

2 tablespoons all-purpose flour

5 1/2 cups homemade chicken stock or canned low-sodium chicken broth

1 bay leaf

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon dried thyme

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

8 ounces skinless, boneless chicken breasts or cooked tripe, cut into 1-inch pieces

1/2 cup light cream (optional)

1/4 teaspoon black pepper

1/4 cup chopped fresh parsley

In a large heavy saucepan over medium-high heat, melt butter and heat oil. Stir in bell pepper, onion, and celery and sauté 5 minutes or until tender. Stir in potatoes and flour and cook until bubbling. Stir in stock, bay leaf, salt, red pepper flakes, thyme, allspice, and cloves. Bring to boil, then cover, reduce heat, and simmer, stirring occasionally, 20 minutes or until potatoes are tender.
Add chicken and cream, if desired, cover, and simmer, stirring occasionally, 5 minutes or until chicken is cooked through. Remove bay leaf, add black pepper, and stir in parsley.

CHINESE CHICKEN SOUP

Sherry and ginger give this delightful chicken soup its distinctive taste.

Serves 4

8 ounces skinless, boneless chicken breast

2 tablespoons dry sherry

4 cups low-sodium chicken broth

4 ounces mushrooms, sliced

1 teaspoon minced fresh ginger or 1/8 teaspoon ground ginger

1 tablespoon light soy sauce

3 scallions, cut diagonally into 1/2-inch thick slices

4 ounces Napa cabbage, shredded 1/2 inch thick

1/2 cup canned whole water chestnuts, thinly sliced

Cut chicken crosswise into 1/4-inch-thick slices. In a medium bowl, combine chicken and sherry and let stand 10 minutes.
In a large saucepan over high heat, combine broth, mushrooms, ginger, and soy sauce. Bring to boil, then reduce heat, add chicken, and simmer 1 minute. Stir in scallions, cabbage, and water chestnuts and cook 5 minutes or until chicken is cooked through and cabbage is crisp-tender.

CHICKEN AND ESCAROLE SOUP

For an even heartier soup, add a cup of cooked noodles or rice to this main-course recipe.

Serves 4

2 cups low-sodium chicken broth

8 ounces skinless, boneless chicken breast

2 medium carrots, peeled and chopped

2 medium celery stalks, chopped

1 medium yellow onion, chopped

1/4 cup fresh parsley, minced

1/8 teaspoon black pepper

8 ounces escarole, spinach, or Swiss chard, trimmed

1 large tomato, peeled, cored, seeded, and chopped

In a large heavy saucepan over medium heat, bring 2 cups water and broth to boil. Add chicken, carrots, celery, onion, parsley, and pepper and return to boil. Reduce heat and simmer, covered, 20 minutes or until chicken is tender.
Transfer chicken to a plate. Stir escarole and tomato into pan and simmer, uncovered, 5 minutes or until escarole is tender.
Cut cooled chicken into 1/2-inch cubes, return to pan, and simmer until heated through, about 1 minute.

CHICKEN-LIMA BEAN SOUP

Enlivened by spinach and parsley, this soup is a delightful combination of subtle flavors.

Serves 12

1 pound dry large lima beans, sorted and rinsed

1 broiler/fryer chicken (3-3 1/2 pounds)

2 celery stalks with leaves, sliced

4 chicken bouillon cubes

2 1/2 teaspoons salt

1/2 teaspoon black pepper

3 medium carrots, chopped

4 cups chopped fresh spinach

2 tablespoons minced fresh parsley

In a Dutch oven or soup pot, combine 12 cups water, beans, chicken, celery, bouillon, salt, and pepper. Bring to boil, reduce heat, and simmer, covered, 2 hours or until beans are tender.
Transfer chicken to a plate. When cool enough to handle, remove skin and bones and cut meat into chunks. Return to pot, add carrots, and simmer 30 minutes or until carrots are tender. Stir in spinach and parsley and heat through.

TEX-MEX CHICKEN SOUP

In the Southwest, even chicken soup has to have hot chiles, corn, and some form of tortillas.

Serves 4

1 tablespoon butter

1 tablespoon vegetable oil

1 pound skinless, boneless chicken breasts, cut into 3/4-inch cubes

4 cups chicken stock

2 medium carrots, peeled and thinly sliced

2 medium celery stalks, thinly sliced

1 large yellow onion, finely chopped

2 cups fresh corn or thawed frozen whole-kernel corn

1 cup canned crushed tomatoes

1/4 cup drained canned green chiles

2 tablespoons minced fresh parsley

1/4 teaspoon salt

1/8 teaspoon black pepper

2 cups crumbled tortilla chips

In a 5-quart Dutch oven over medium heat, melt butter and heat oil. Add chicken and sauté 5 minutes or until lightly browned.
Add stock, carrots, celery, onion, corn, tomatoes, chiles, parsley, salt, and pepper. Bring to boil, then reduce heat and simmer, covered, 20 minutes. Sprinkle with tortilla chips.

CHICKEN-KALE SOUP

Nutty-flavored flaxseed oil, high in omega-3 fatty acids, is available in the refrigerated section of many health food stores. If you can’t find it, substitute dark sesame oil in this recipe.

Serves 4

1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch chunks

4 carrots, thinly sliced

3 large red onions, cut into 1/2-inch chunks

6 garlic cloves (5 minced, 1 whole)

2 tablespoons finely chopped fresh ginger

1 teaspoon cayenne pepper

3/4 teaspoon salt

2 red bell peppers, cored, seeded, and cut lengthwise into flat pieces

1 tablespoon hulled roasted pumpkin seeds

1 tablespoon flaxseed oil

1/4 cup orzo pasta

8 cups shredded kale

In a large saucepan or soup pot over high heat, combine 4 cups water, chicken, carrots, onions, minced garlic, ginger, cayenne, and salt. Bring to boil, then reduce heat and simmer, partially covered, 25 minutes.
Preheat broiler. Place peppers skin side up on a broiler pan and broil 6 inches from heat 10 minutes or until skin is well charred. Transfer to a plate. When cool enough to handle, peel and transfer to a food processor or blender with pumpkin seeds, oil, and whole garlic clove. Cover and puree until smooth.
Add orzo to pot and cook, uncovered, 5 minutes. Stir in kale and cook 5 minutes or until tender. Serve with roasted pepper puree.

CHICKEN-TOMATO SOUP

This chicken soup has a sweet tomato base that complements the broccoli, corn, and two kinds of beans.

Serves 12

1 package (10 ounces) frozen chopped broccoli

3/4 cup chopped onion

1 garlic clove, minced

12 ounces skinless, boneless chicken breast, cut into 1-inch chunks

1/2 teaspoon seasoned salt

1/4 teaspoon black pepper

1 can (46 ounces) tomato juice

1 can (15 1/2 ounces) great Northern beans, drained and rinsed

1 can (15 ounces) black beans, drained and rinsed

1 can (11 ounces) whole-kernel corn, drained

1 tablespoon ketchup

1 teaspoon brown sugar

Crumbled bacon (optional)

Shredded cheddar cheese (optional)

In a Dutch oven or soup pot over medium-high heat, combine 1 1/2 cups water, broccoli, onion, and garlic. Bring to boil and cook, stirring frequently, 8 to 10 minutes.
Meanwhile, in a nonstick skillet over medium heat, cook chicken until no longer pink, about 6 minutes. Sprinkle with seasoned salt and pepper and add to pot.
Stir in tomato juice, great Northern and black beans, corn, ketchup, and brown sugar. Bring to boil, then reduce heat and simmer, covered, 10 to 15 minutes, stirring occasionally. Garnish with bacon and cheese, if desired.

CHICKEN-TOMATO SOUP WITH TORTILLAS

Scallions, tomatoes, chiles, and lime juice team up to make this zesty soup a good source of vitamin C.

Serves 6

1 whole chicken breast, skin removed

8 cups fat-free low-sodium chicken broth

3 garlic cloves

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon dried oregano, crumbled

1 tablespoon olive oil

5 scallions, coarsely chopped

1 can (4 1/2 ounces) green chiles, drained

4 medium tomatoes, cored, seeded, and coarsely chopped

1/2 cup fresh lime juice

4 corn tortillas (6 inches), cut into 3 x 1/4-inch strips and toasted

3 tablespoons chopped fresh cilantro

In a medium saucepan, combine chicken, broth, 2 garlic cloves, salt, pepper, and oregano. Bring to boil, then reduce heat and simmer, uncovered, 25 minutes. Transfer chicken to a plate. When cool enough to handle, remove bones and cut meat into large chunks. Strain stock into a large heatproof bowl, discarding garlic.
Heat oil in a large saucepan over medium heat. Mince remaining garlic and add to pan. Add scallions and sauté 5 minutes or until softened. Add chiles, tomatoes, and stock and bring to boil. Reduce heat and simmer, partially covered, 15 minutes. Add chicken, lime juice, and tortilla strips and simmer 5 minutes. Garnish with cilantro.

SALSA CHICKEN SOUP

This lively chicken soup gets its zip from chili powder and a healthy portion of salsa.

Serves 6

8 ounces skinless, boneless chicken breasts, cut into cubes

1 can (14 1/2 ounces) low-sodium chicken broth

1 1/2 teaspoons chili powder

1 cup frozen whole-kernel corn

1 cup salsa

Shredded Monterey Jack or pepper Jack cheese (optional)

In a Dutch oven or soup pot over medium-high heat, combine 1 3/4 cups water, chicken, broth, and chili powder. Bring to boil, then reduce heat and simmer, covered, 5 minutes.
Add corn and return to boil. Reduce heat and simmer, uncovered, 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat through. Garnish with cheese, if desired.

CHICKEN-TORTILLA SOUP WITH CHEESE

Instead of rice or noodles, crispy tortilla ribbons go into this soup.

Serves 4

6 corn tortillas (6 inches)

2 teaspoons olive oil

1 green bell pepper, cored, seeded, and cut into 1/2-inch squares

3 scallions, thinly sliced

3 garlic cloves, minced

2 large tomatoes, cored, seeded, and cubed

1 1/2 cups canned fat-free low-sodium chicken broth

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/2 teaspoon salt

6 ounces skinless, boneless chicken breast, cut into thin strips

1/4 cup shredded Monterey Jack cheese

Preheat oven to 400°F. Cut tortillas into 1/2-inch-wide strips, place on a baking sheet, and bake until crisp, about 5 minutes.
Meanwhile, heat oil in a medium nonstick saucepan over medium heat. Add bell pepper, scallions, and garlic and sauté 2 minutes or until scallions are tender. Stir in tomatoes and cook 2 minutes or until beginning to collapse.
Add 1/2 cup water, broth, cumin, coriander, and salt and bring to boil. Add chicken, reduce heat, and simmer, covered, 3 minutes or until cooked through.
Ladle soup into 4 bowls and top with tortilla strips and cheese.

MINTY CHICKEN SOUP

Mint and lemon zest give this chicken soup its zip.

Serves 4

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

5 cups canned low-sodium chicken broth

1 teaspoon grated lemon zest

2 tablespoons fresh lemon juice

1 cup cubed cooked chicken breast

2 tablespoons minced fresh mint

Melt butter in a large heavy saucepan over medium heat. Blend in flour and cook, stirring, 4 minutes. Slowly whisk in broth, add lemon zest and juice, and bring to boil, stirring constantly.
Reduce heat and simmer, stirring occasionally, 5 minutes. Add chicken and simmer 1 minute. Stir in mint.

CHINESE HOT-AND-SOUR SOUP

This spicy soup makes a fine prelude to a stir-fry or stands alone for a satisfying lunch.

Serves 4

3/4 cup drained canned bamboo shoots

4 large dried shiitake mushrooms

2 teaspoons dark sesame oil

8 ounces skinless, boneless chicken breast, cut into 2 x 1/4 x 1/4-inch strips

7 ounces fresh mushrooms, sliced

3 scallions with tops, sliced

2 1/2 cups chicken stock

2-3 tablespoons reduced-sodium soy sauce

2 teaspoons honey

1 1/2 tablespoons cornstarch

8 ounces firm tofu, cut into 1/2 x 1/2 x 2-inch strips

2 tablespoons rice vinegar or white wine vinegar

1/4 teaspoon hot red pepper sauce

In a small saucepan, bring 1 cup water to a boil. Place bamboo shoots in a small heatproof bowl and add 1/2 cup boiling water. Soak 5 minutes, then drain.
Meanwhile, add dried mushrooms to remaining water in pan and soak 15 minutes. Set a sieve lined with cheesecloth or paper towels over a bowl and drain, reserving liquid. Slice mushrooms, discarding stems.
Heat oil in a large saucepan over medium heat. Add chicken and sauté 4 minutes or until no longer pink. Add soaked mushrooms, fresh mushrooms, scallions, stock, soy sauce, honey, and soaking liquid. Bring to boil, then reduce heat and simmer.
Meanwhile, in a small bowl, mix cornstarch with 1/4 cup water. Stir into soup and cook 5 minutes. Stir in tofu, vinegar, and red pepper sauce and cook until tofu is heated through.

CHICKEN-BROCCOLI SOUP

Using packaged broccoli in cheese sauce simplifies this recipe and makes it a speedy and delicious lunch or supper.

Serves 6

1/4 cup butter

1/2 cup chopped onion

1/2 cup chopped celery

3 tablespoons all-purpose flour

1 tablespoon dry mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

3 cups milk

2 teaspoons fresh lemon juice

1 1/2 cups diced cooked chicken

2 packages (10 ounces each) cut broccoli in cheese sauce, thawed and chopped

Seasoned croutons (optional)

In a large saucepan over medium heat, melt butter. Add onion and celery and sauté 4 minutes or until crisp-tender. Stir in flour, mustard, salt, and pepper and cook until smooth and bubbling.
Gradually add milk, cooking and stirring until mixture boils and thickens. Stir in lemon juice, chicken, and broccoli and simmer, stirring occasionally, until heated through. Top with croutons, if desired.

CURRIED CHICKEN SOUP

Serves 4

1 1/2 pounds skinless, boneless chicken breasts

1/4 teaspoon salt

1/8 teaspoon black pepper

3 tablespoons unsalted butter

1 medium yellow onion, finely chopped

1 large celery stalk, sliced

1 medium carrot, peeled and sliced

2 garlic cloves, minced

1 to 2 teaspoons curry powder

5 cups chicken stock

1 bay leaf

1/3 cup long-grain white rice

1 tablespoon arrowroot blended with 1 cup heavy cream or low-fat plain yogurt

4 teaspoons chutney (optional)

1/2 teaspoon paprika (optional)

Sprinkle chicken with salt and pepper. In a large saucepan over medium heat, melt butter. Add chicken and sauté 1 minute on each side, then transfer to a plate. Add onion, celery, carrot, and garlic to pan and sauté 2 minutes. Blend in curry powder and stir 1 minute.
Add stock and bay leaf and bring to boil. Return chicken to pan, reduce heat, and simmer, partially covered, 7 minutes or until chicken is no longer pink. Transfer to a plate. When cool enough to handle, cut into bite-size pieces.
Bring stock to boil and add rice, then reduce heat and simmer, partially covered, 12 minutes or until tender. Remove bay leaf.
Return stock to boil, stir in arrowroot mixture, and cook, stirring constantly, 2 minutes or until slightly thickened. Return chicken to pan, reduce heat, and simmer, uncovered, 2 minutes or until heated through.
Ladle soup into bowls and garnish each serving with 1 teaspoon chutney and a sprinkling of paprika, if desired.

This curry soup has a rich, satisfying flavor. You can heat it up with extra curry powder.

MULLIGATAWNY SOUP

Mulligatawny is a thick, curry-flavored soup of Indian origin.

Serves 4

1 tablespoon unsalted butter

1 medium yellow onion, chopped

1 medium carrot, peeled and sliced

1 medium tart apple, peeled, cored, and chopped

1 medium celery stalk, sliced

1 small green bell pepper, cored, seeded, and chopped

2 tablespoons all-purpose flour

1 tablespoon curry powder

4 cups canned low-sodium chicken broth

1 can (14 1/2 ounces) low-sodium tomatoes, drained and chopped

3 whole cloves

1/4 teaspoon ground mace

1/4 teaspoon ground nutmeg

1/8 teaspoon black pepper

1 cup cubed cooked chicken

1/2 cup cooked rice

1/4 cup low-fat plain yogurt

4 teaspoons chopped fresh parsley (optional)

In a large heavy saucepan over medium heat, melt butter. Add onion, carrot, apple, celery, and bell pepper. Sauté, uncovered, 5 minutes or until onion is soft. Blend in flour and curry powder and cook, stirring, 1 minute.
Add broth, tomatoes, cloves, mace, nutmeg, and black pepper and bring to boil. Reduce heat and simmer, covered, 30 minutes. Remove from heat and let stand 10 minutes. Remove cloves.
Transfer soup in 3 batches to a food processor, cover, and puree until smooth. Return to pan, add chicken and rice, and cook, stirring, over medium heat until heated through. Ladle into bowls, top each with 1 tablespoon yogurt, and sprinkle with parsley.

QUICK CHICKEN-CURRY SOUP

If you like curry, this quick soup should be a welcome addition to your repertoire.

Serves 5

2 tablespoons butter

1 cup chopped onion

3/4 teaspoon curry powder

2 chicken bouillon cubes

1 can (14 1/2 ounces) diced tomatoes, undrained

1 can (10 3/4 ounces) condensed cream of celery soup

1 cup half-and-half

1 can (5 ounces) white chicken, drained

In a 3-quart saucepan over medium heat, melt butter. Add onion and curry and sauté until onion is tender, about 3 minutes.
In a small bowl, dissolve bouillon in 1 cup hot water, then add to pan. Stir in tomatoes, soup, half-and-half, and chicken and cook until heated through.

SPICY CHICKEN SOUP

Start with a small amount of hot sauce when you first make this soup, then add more if your palate can take it.

Serves 8

6 cups milk

3 cans (10 3/4 ounces each) condensed cream of chicken soup

3 cups shredded cooked chicken

1 cup sour cream

1/4-1/2 cup hot red pepper sauce

In a slow cooker, combine milk, soup, chicken, sour cream, and red pepper sauce. Cover and cook on low 4 to 5 hours.

CREAMED CHICKEN SOUP

For many people, this is a comfort food: a velvety soup with chicken, rice, and just a touch of nutmeg.

Serves 4

1 tablespoon butter

1 tablespoon vegetable oil

1 pound skinless, boneless chicken breast, cut into 3/4-inch cubes

4 cups chicken stock

2 medium carrots, peeled and thinly sliced

2 medium celery stalks, thinly sliced

1 large yellow onion, finely chopped

1/2 cup long-grain white rice

2 tablespoons minced fresh parsley

1/4 teaspoon salt

1/8 teaspoon black pepper

2 tablespoons cornstarch

1 cup milk or half-and-half

Pinch of ground nutmeg

In a 5-quart Dutch oven over medium heat, melt butter and heat oil. Add chicken and sauté 5 minutes or until lightly browned.
Add stock, carrots, celery, onion, rice, parsley, salt, and pepper. Bring to boil, then reduce heat and simmer, covered, 20 minutes or until rice is tender.
In a small bowl, blend cornstarch, milk, and nutmeg, then stir into soup. Cook, stirring, until soup returns to simmer and thickens.

CHICKEN-SUCCOTASH SOUP

This protein-packed soup gets its flavor from the American Indian combination of lima beans and corn.

Serves 4

1 tablespoon olive or vegetable oil

1 large yellow onion, coarsely chopped

1 broiler/fryer chicken (3-3 1/2 pounds) with giblets, cut into 8 pieces

5 parsley sprigs, 6 whole black peppercorns, 1 teaspoon dried marjoram, and 1 teaspoon thyme, crumbled and tied in cheesecloth

4 cups chicken stock

3/4 teaspoon salt

1/4 teaspoon black pepper

2 cups fresh or 1 package (10 ounces) frozen baby lima beans

2 cups fresh or 1 package (10 ounces) frozen whole-kernel corn

1 cup half-and-half or light cream

1/3 cup minced fresh parsley

Heat oil 1 minute in a large saucepan over medium heat. Add onion and sauté 3 minutes or until slightly softened but not browned.
Add chicken, giblets, spice bag, stock, salt, and pepper and bring to boil over high heat. Reduce heat and simmer, covered, 30 minutes or until chicken is done and juices run clear when meat is pierced with a knife.
Transfer chicken to a plate. Remove spice bag and giblets and skim fat from stock. When chicken is cool enough to handle, remove skin and bones and cut meat into bite-size pieces.
Meanwhile, add lima beans to stock and bring to boil over high heat. Reduce heat and simmer, covered, 10 minutes. Add corn and return to boil, then reduce heat and simmer, covered, 1 minute. Add chicken and half-and-half, cover, and simmer until just heated through. Stir in parsley.

CHICKEN STEW WITH APPLES

There’s an Old World feeling to this dish, which is made with apples, cabbage, and potatoes. When fresh cider is out of season, you can use apple juice or hard cider instead.

Serves 4

2 tablespoons unsalted butter

1 chicken (about 3 1/2 pounds), cut into 8 pieces and skin removed

1/4 cup all-purpose flour

1 small onion, finely chopped

1 1/2 pounds all-purpose potatoes, peeled and thickly sliced

1 small head green cabbage, halved and cut into 1-inch wedges

2 Granny Smith apples, peeled and cut into 1/2-inch chunks

1/2 cup apple cider

3/4 teaspoon salt

1/2 teaspoon black pepper

Preheat oven to 350°F. In a Dutch oven or soup pot over medium heat, melt butter. Place flour in a shallow dish and dredge chicken, shaking off excess. Add chicken to pot and sauté until golden, about 4 minutes on each side. Using a slotted spoon, transfer to a plate.
Add onion to pot, reduce heat to low, and sauté until soft, about 5 minutes. Add potatoes, cabbage, and apples, then cover and cook, stirring occasionally, until cabbage is wilted, about 10 minutes. Add cider, salt, and pepper, increase heat to high, and cook until liquid is slightly reduced, about 2 minutes.
When chicken is cool enough to handle, remove bones and cut meat into bite-size pieces. Return to pot and bring to boil. Cover and bake until chicken is cooked through, about 50 minutes.

CHICKEN STEW WITH PEARS

This is an unusual but delightful pairing of fowl and fruit.

Serves 4

2 tablespoons unsalted butter

1 chicken (about 3 1/2 pounds), cut into 8 pieces and skin removed

1/4 cup all-purpose flour

2 cups frozen pearl onions

1 tablespoon sugar

2 firm-ripe pears, peeled and sliced

3/4 cup chicken stock

1/4 cup balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried tarragon

1/4 cup heavy cream

1/4 cup chopped fresh parsley

Preheat oven to 350°F. In a Dutch oven over medium heat, melt butter. Place flour in a shallow dish and dredge chicken, shaking off excess. Add to Dutch oven and sauté until golden, about 4 minutes on each side. Using a slotted spoon, transfer to a plate.
Add onions to Dutch oven, reduce heat to low, sprinkle with sugar, and sauté until golden, about 5 minutes. Add pears and sauté until crisp-tender, about 5 minutes. Add stock, vinegar, salt, and pepper, increase heat to high, and cook until liquid is slightly reduced, about 2 minutes.
When chicken is cool enough to handle, remove bones and cut meat into bite-size pieces. Return to Dutch oven and bring to boil. Cover and bake until chicken is cooked through, about 50 min-utes. Return Dutch oven to stove, add cream, and cook over high heat until slightly reduced. Stir in parsley.

CHICKEN GUMBO

This Louisiana stew, full of peppers and okra, is a favorite one-dish meal.

Serves 4

1 tablespoon unsalted butter

1 large yellow onion, chopped

1 garlic clove, minced

1/2 small green bell pepper, cored, seeded, and chopped

1 medium celery stalk, chopped

2 tablespoons all-purpose flour

1 can (16 ounces) low-sodium crushed tomatoes

1 cup canned low-sodium chicken broth

1/4 teaspoon hot red pepper sauce

2 cups sliced fresh okra or 1 package (10 ounces) frozen sliced okra

1 1/2 cups cubed cooked chicken or turkey

1/2 teaspoon fresh lemon juice

In a large heavy saucepan over medium heat, melt butter. Add onion, garlic, bell pepper, and celery and sauté 5 minutes or until softened.
Blend in flour and cook, stirring, 3 minutes. Slowly stir in tomatoes and broth, then add red pepper sauce. Cook, stirring constantly, until mixture thickens and comes to boil, about 3 minutes. Add okra and return to boil, then reduce heat and simmer, covered, 6 minutes. Add chicken and heat through, stirring occasionally, about 4 minutes. Stir in lemon juice.

HERBED CHICKEN STEW

This chicken and vegetable stew is heart-healthy as well as heartwarming because it’s flavored with lean turkey bacon instead of fatty pork.

Serves 4

3 turkey bacon slices, cut crosswise into thin strips

1 teaspoon olive oil

1 small onion, chopped

2 garlic cloves, minced

2 red bell peppers, cored, seeded, and cut into thick slices

6 ounces fresh mushrooms, quartered

1/3 cup dry sherry or chicken broth

1 1/4 cups canned fat-free low-sodium chicken broth

3/4 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1 pound skinless, boneless chicken thighs, cut into 1-inch chunks

1/4 cup fat-free sour cream

2 tablespoons all-purpose flour

In a nonstick Dutch oven over medium heat, cook bacon in oil until slightly crisp, about 3 minutes.
Add 1/4 cup water, onion, and garlic and sauté 3 minutes or until onion begins to brown. Add bell peppers and mushrooms, cover, and cook, stirring occasionally, until crisp-tender, about 4 minutes.
Stir in sherry and cook 2 minutes. Add broth, thyme, salt, and black pepper and bring to boil. Add chicken, reduce heat, and simmer, covered, 20 minutes or until cooked through.
In a small bowl, stir together sour cream and flour. Whisk into soup and cook, stirring, until slightly thickened, about 2 minutes.

CHICKEN STEW WITH SPRING VEGETABLES

Scallions, carrots, tiny red potatoes, and peas give this stew a fresh flavor made piquant with rosemary.

Serves 4

1 tablespoon olive oil

4 skinless, boneless chicken breast halves (about 1 1/2 pounds total)

1/4 cup all-purpose flour

6 scallions, cut into 1-inch lengths

3 carrots, cut into 2-inch lengths

8 garlic cloves

1 pound small red potatoes, quartered

3/4 cup chicken stock

1/2 teaspoon salt

1/2 teaspoon dried rosemary

1 cup frozen peas

Heat oil in a nonstick Dutch oven over medium heat. Place flour in a shallow dish and dredge chicken, reserving excess. Add to Dutch oven and sauté until golden, about 4 minutes on each side. Using a slotted spoon, transfer to a plate.
Preheat oven to 350°F. Add scallions, carrots, and garlic to Dutch oven and sauté until garlic is lightly colored, about 5 minutes. Add potatoes, broth, salt, and rosemary and bring to boil. Return chicken to Dutch oven and bring to boil. Cover and bake until chicken is cooked through and potatoes are tender, about 45 minutes.
Return Dutch oven to stove. Using a slotted spoon, transfer chicken to a platter. Add peas to Dutch oven. In a small bowl, combine reserved flour and 1/2 cup cooking liquid. Stir into stew, bring to boil over high heat, and cook until slightly thickened, about 1 minute. Spoon over chicken.

CHICKEN STEW WITH BUTTERNUT SQUASH

This chicken and winter squash combination makes an appealing autumn dinner.

Serves 4

1 tablespoon vegetable oil

3 tablespoons all-purpose flour

1 1/4 pounds skinless, boneless chicken breast, cut into 1-inch chunks

1 onion, cut into 1/2-inch chunks

4 garlic cloves, slivered

1 large butternut squash (2 1/2 pounds), peeled and cut into 1-inch chunks

2 cups canned low-sodium chopped tomatoes

1 cup chicken stock

1/2 cup apple juice

2 tablespoons low-sodium tomato paste

1/2 teaspoon dried sage

1/2 teaspoon salt

1/4 teaspoon black pepper

Heat 1 1/2 teaspoons oil in a large nonstick Dutch oven, soup pot, or flameproof baking dish over medium heat. Place flour in a shallow dish and dredge chicken, shaking off excess. Add half of chicken to pot and sauté 3 minutes or until lightly browned on both sides. Transfer to a plate. Repeat with remaining oil and chicken.
Add onion and garlic to pot and sauté 7 minutes or until onion is softened. Add squash and stir to coat. Add tomatoes, stock, apple juice, tomato paste, sage, salt, and pepper and bring to boil. Reduce heat and simmer, covered, 7 minutes.
Return chicken to pot and simmer, covered, 10 minutes or until chicken is cooked through and squash is tender.

CHICKEN AND CARROT STEW

Here’s a simple low-fat stew packed with protein and beta-carotene as well as flavor.

Serves 4

1 tablespoon olive oil

2 tablespoons all-purpose flour

4 skinless, boneless chicken breast halves (1 pound total), quartered crosswise

1 large onion, cut into 1-inch chunks

3 garlic cloves, minced

1 pound peeled baby carrots

2/3 cup chicken stock

1/2 teaspoon dried marjoram

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon black pepper

Heat oil in a large nonstick skillet over medium heat. Place flour in a shallow dish and dredge chicken, shaking off excess. Add chicken to skillet and sauté 2 minutes per side or until lightly browned. Using a slotted spoon, transfer to a plate.
Add onion and garlic to skillet and sauté 7 minutes or until onion is tender. Add carrots and toss to coat. Add 2/3 cup water, stock, marjoram, salt, ginger, and pepper and bring to boil. Reduce heat and simmer, covered, 7 minutes or until carrots are crisp-tender. Add chicken, cover, and simmer 4 minutes or until chicken and carrots are tender.

CHICKEN AND LENTIL STEW

Even though the lentils simmer for 45 minutes, they won’t turn mushy because the acid in the tomatoes slows the rate at which lentils cook.

Serves 4

1 tablespoon olive oil

4 large skinless, boneless chicken thighs (4 ounces each), quartered

1 onion, finely chopped

1 yellow or red bell pepper, cored, seeded, and diced

4 garlic cloves, minced

3/4 cup lentils

1 1/4 cups chicken stock

3/4 cup canned low-sodium tomatoes, undrained, chopped

1 teaspoon ground coriander

1 teaspoon ground ginger

1/2 teaspoon salt

10 ounces red potatoes, cut into 1/2-inch chunks

Heat oil in a large nonstick skillet over medium heat. Add chicken and cook 6 minutes or until browned on both sides. Using a slotted spoon, transfer to a plate.
Add onion, bell pepper, and garlic to skillet and sauté 5 minutes or until softened. Add 1/2 cup water, lentils, stock, tomatoes, coriander, ginger, and salt. Bring to boil, then reduce heat and simmer, covered, 20 minutes or until lentils are just barely tender.
Return chicken to skillet, add potatoes, and return to boil. Reduce heat and simmer, covered, 25 minutes or until chicken is cooked through and potatoes are tender.

LATIN AMERICAN CHICKEN STEW

Turmeric—in place of costly saffron—tints the rice a rich golden yellow in this adaptation of arroz con pollo.

Serves 4

2 tablespoons olive oil

1 chicken (about 3 1/2 pounds), cut into 8 pieces and skin removed

1/4 cup all-purpose flour

3 scallions, thinly sliced

1 cup rice

1/2 teaspoon ground turmeric

1 1/4 cups chicken stock

1 can (19 ounces) black beans, drained and rinsed

1 teaspoon grated lemon zest

1/2 teaspoon salt

Preheat oven to 350°F. Heat oil in a Dutch oven over medium-high heat. Place flour in a shallow dish and dredge chicken, shaking off excess. Add chicken to Dutch oven and sauté until golden, about 4 minutes on each side. Using a slotted spoon, transfer to a plate. When cool enough to handle, remove bones and cut into bite-size pieces.
Add scallions to Dutch oven and sauté until soft, about 1 minute. Stir in 3/4 cup water, rice, turmeric, stock, beans, lemon zest, and salt and bring to boil. Add chicken and return to boil. Cover and bake until chicken and rice are tender, about 40 minutes.

THAI CHICKEN STEW

Thai cooking balances tastes and textures. Here, a bland, creamy sauce is made interesting with garlic, ginger, and lime juice as well as fresh herbs and peanut butter.

Serves 4

2 teaspoons vegetable oil

1 red bell pepper, cored, seeded, and cut into 1/2-inch squares

2 garlic cloves, minced

1 tablespoon minced fresh ginger

1 pound all-purpose potatoes, peeled and cut into 1/2-inch chunks

1 cup chicken stock

1 pound skinless, boneless chicken breast, cut into 1-inch chunks

2 cups unflavored soy milk

1/3 cup chopped fresh basil

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

2 tablespoons reduced-sodium soy sauce

1 tablespoon reduced-fat peanut butter

2 teaspoons dark brown sugar

1/4 teaspoon coconut extract

Heat oil in a large nonstick skillet over medium heat. Add bell pepper, garlic, and ginger and sauté 4 minutes or until pepper is crisp-tender. Add potatoes and stock and bring to boil. Reduce heat and simmer, covered, 7 minutes or until potatoes are firm-tender.
Add chicken, soy milk, basil, cilantro, lime juice, soy sauce, peanut butter, brown sugar, and coconut extract. Bring to boil, then reduce heat and simmer, covered, 5 minutes or until chicken and potatoes are cooked through.

OLD ENGLISH STEWED ROSEMARY CHICKEN

Mace, ginger, and rosemary are savory seasonings for chicken in this appealing dish.

Serves 4

4 shallots, finely chopped

2 teaspoons grated fresh ginger

1/2 teaspoon ground mace

Pinch of cayenne pepper

1 cup red wine or chicken stock

1 tablespoon fresh rosemary leaves

4 chicken quarters or 8 thighs, skin removed

2 tablespoons all-purpose flour

1 tablespoon butter

1 tablespoon sunflower oil

Salt and black pepper

Rosemary sprigs

In a large bowl, combine shallots, ginger, mace, cayenne, wine, rosemary leaves, and chicken. Turn to coat evenly, then cover and refrigerate several hours or overnight.
Drain chicken, reserving marinade, and pat dry with paper towels. Sprinkle evenly with flour.
In a Dutch oven over medium heat, melt butter and heat oil. Add chicken and cook until lightly browned. Add marinade and bring to boil. Reduce heat, cover, and simmer, turning occasionally, 30 minutes or until chicken is tender and juices run clear when meat is pierced with a knife. Season to taste with salt and pepper and top with rosemary sprigs.

COUNTRY CAPTAIN CHICKEN STEW

Here’s a simple curried chicken dish that would honor any guest. Serve it over hot cooked rice.

Serves 4 to 6

2 1/2-3 pounds chicken breasts, thighs, and drumsticks

3/4 teaspoon salt

1 tablespoon vegetable oil

3 large green bell peppers, cored, seeded, and cut into bite-size strips

3 large yellow onions, chopped

3 cans (14 1/2 ounces each) low-sodium tomatoes, undrained, cut up

1 cup golden raisins

2 teaspoons curry powder

1 1/2 teaspoons dried thyme

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/8 teaspoon ground cloves

Remove chicken skin. Rinse and drain chicken and pat dry with paper towels.
In a soup pot or Dutch oven, combine chicken, enough cold water to cover, and 1/4 teaspoon salt. Bring to boil and skim off foam. Reduce heat, cover, and simmer until chicken is tender and no longer pink, about 30 minutes. Transfer to a plate. When cool enough to handle, remove bones and cut meat into bite-size pieces.
Heat oil in a 12-inch skillet over medium-high heat. Add bell peppers and onions and cook until tender, about 5 minutes. Stir in tomatoes, raisins, curry powder, thyme, cayenne, black pepper, cloves, and remaining salt. Bring to boil, then reduce heat and simmer, covered, 15 minutes. Stir in chicken and cook until heated through.

FRENCH-STYLE CHICKEN IN WINE

Serves 4

1 1/2 tablespoons garlic-flavored olive oil

2 ounces Canadian bacon, cut into thin strips

12 shallots or pearl onions, peeled

12 cremini or white mushrooms

4 chicken pieces, such as boneless, skinless breast halves (about 6 ounces each)

Parsley sprigs, stems bruised

Thyme sprigs

1 bay leaf

2/3 cup chicken stock

1 1/2 cups full-bodied red wine

Salt and black pepper

2 carrots, cut into chunks

Pinch of sugar

1 tablespoon cornstarch

Chopped fresh parsley

Heat 1 tablespoon oil in a Dutch oven or soup pot over medium heat. Add Canadian bacon and sauté 3 minutes or until crisp. Using a slotted spoon, transfer to a plate.
Add shallots and sauté 5 minutes or until browned. Using a slotted spoon, transfer to a plate. Add mushrooms and remaining oil, if needed, and sauté 3 minutes or until golden.
Return half of bacon and shallots to pot. Place chicken on top and sprinkle with remaining bacon and shallots. Tie herbs into a bouquet garni and add to pot with stock and wine. Season generously with salt and pepper.
Bring to boil, then reduce heat and simmer, covered, 15 minutes. Add carrots and simmer until chicken juices run clear when meat is pierced with a knife and carrots are fork-tender.
Arrange chicken on a warm serving platter. Strain stock into a saucepan, adding Canadian bacon, mushrooms, shallots, and carrots to platter and reserving bouquet garni. Cover and keep warm.
Return bouquet garni to stock and add sugar, then bring to boil and cook until sauce is reduced to about 1 1/2 cups. Meanwhile, in a cup, combine cornstarch with a little water until a smooth paste forms. Stir into sauce and simmer until thickened. Remove bouquet garni, spoon sauce over chicken and vegetables, and sprinkle with parsley.

This updated and low-fat version of a classic bistro dish requires the addition of only a baguette of fresh French bread for a truly satisfying meal.

CORONATION CHICKEN STEW

Serves 6

1 chicken (about 3 1/2 pounds)

1 can (14 1/2 ounces) chicken broth

1 bay leaf

1 large parsley sprig

1 large thyme sprig

8 whole black peppercorns

2 teaspoons sunflower oil

2 shallots, finely chopped

1 tablespoon medium Madras curry paste or powder

1/2 cup red wine

1 tablespoon tomato puree

1 tablespoon apricot jam

1 tablespoon fresh lemon juice

5 1/2 ounces low-fat mayonnaise

5 1/2 ounces low-fat yogurt

Salt and black pepper

1 bunch watercress, washed and trimmed

Place chicken in a large soup pot and add enough broth to cover. Add bay leaf, parsley, thyme, and peppercorns. Bring to boil, then reduce heat and simmer, covered, until chicken is cooked through, about 1 hour 20 minutes. Remove from heat and let cool in stock 30 minutes.
Heat oil in a saucepan over medium heat. Add shallots and sauté 4 minutes or until softened. Add curry paste and stir 30 seconds, then add wine, tomato puree, jam, and lemon juice. Bring to boil, then reduce heat and simmer, uncovered, 5 minutes or until reduced by half. Remove from heat and let cool.
Transfer chicken to a plate. Strain stock, discarding spices, and reserve for another use. When chicken is cool enough to handle, remove skin and bones and cut meat into thick slices.
In a blender or food processor, puree curry mixture with mayonnaise and yogurt until smooth. Add salt and pepper to taste and stir in chicken. Serve on a bed of watercress.

Originally created by Constance Spry for the coronation of England’s Queen Elizabeth II in 1953, this now-classic dish is made lighter by using yogurt instead of cream. It’s usually served on a bed of watercress with wild rice as an accompaniment.

CHICKEN STEW WITH LEEKS AND APPLE DUMPLINGS

Leeks and apple dumplings complement this stew, which is simmered in cider with root vegetables and mustard.

Serves 4

Stew:

2 tablespoons vegetable oil

4 skinless, boneless chicken breasts, cut into 1-inch cubes

2 bay leaves

1 large onion, chopped

2 large carrots, peeled and cut into chunks

2 parsnips, peeled and cut into chunks

1/2 turnip, peeled and coarsely diced

1 celery stalk, diced

1 tablespoon whole-grain mustard

2 1/2 cups dry cider

Salt and black pepper

Dumplings:

1 tablespoon olive oil

1 small leek, finely chopped

1 tart apple, peeled and coarsely grated

1 cup self-rising flour

4 tablespoons butter, softened

1/2 cup low-fat (1%) milk

For soup, heat oil in a large Dutch oven or soup pot over medium heat. Increase heat, add chicken, and cook until browned, about 5 minutes. Transfer to a plate.
Reduce heat to medium and add bay leaves, onion, carrots, parsnips, turnip, and celery. Stir well, cover, and cook 5 minutes. Return chicken to pot and stir in mustard and cider. Bring to boil, then reduce heat and simmer, covered, 20 minutes. Season to taste with salt and pepper.
For dumplings, heat oil in a small saucepan over medium heat. Add leek and sauté 5 minutes or until softened. Transfer to a medium bowl and stir in apple. Add flour and butter, then stir in milk to make a soft dough. Using floured hands, shape into 16 balls.
Arrange dumplings on top of stew, cover, and simmer 25 minutes or until dumplings rise and are fluffy and shiny on top. Ladle stew and dumplings into bowls.

CHICKEN STEW WITH MARSALA WINE AND FENNEL

Cooking with wine gives depth to a sauce without adding alcohol or calories. Both burn away, leaving only lovely flavor behind.

Serves 4

1 chicken (about 3 pounds) cut up

2 tablespoons all-purpose flour

Salt and black pepper

2 tablespoons extra-virgin olive oil

1 large leek, cleaned and coarsely chopped

1 tablespoon chopped fresh parsley

1 teaspoon fennel seed

6 tablespoons Marsala wine

2 1/4 cups chicken stock

2 medium fennel bulbs, trimmed and cut into chunks

2 cups shelled fresh or frozen peas

Juice of 1 lemon

1 large egg, lightly beaten

Chopped fresh parsley

Shredded lemon rind

Remove skin from chicken. Season flour with salt and pepper and dust over chicken.
Heat 1 tablespoon oil in a large skillet over medium heat. Add leek, parsley, and fennel seed and sauté 5 minutes or until leek is softened. Using a slotted spoon, transfer to a plate.
Heat remaining oil, add chicken, and sauté 6 minutes or until golden. Transfer to a plate. Add wine to skillet, bring to boil, and cook until reduced to 2 tablespoons glaze. Pour in stock and add leek mixture and dark meat chicken (wait to add breasts to avoid overcooking). Add fennel and bring to boil, then reduce heat and simmer, covered, 10 to 15 minutes. Add breasts and simmer, covered, 15 minutes or until chicken is tender and juices run clear when meat is pierced with a knife. Add peas during last 5 minutes of cooking.
Using a slotted spoon, transfer chicken and vegetables to a serving bowl and keep warm.
In a small bowl, mix lemon juice into egg. Slowly stir in 4 tablespoons hot stock, then slowly stir back into skillet. Return chicken and vegetables to skillet and warm through over low heat so sauce does not curdle. Season to taste with salt and pepper and return to serving bowl. Garnish with parsley and lemon rind.

MOROCCAN CHICKEN STEW

Moroccans traditionally cook this spicy dish in a pot called a couscoussier, which allows the moisture from the stew to steam the couscous.

Serves 6

2 cups reduced-sodium tomato juice

1/4 teaspoon cumin seed or 1/8 teaspoon ground cumin

1/4 teaspoon coriander seed or 1/8 teaspoon ground coriander

1/8 teaspoon hot red pepper flakes

1/8 teaspoon salt

1/8 teaspoon black pepper

1 1/2 cups couscous

1 can (14 ounces) chickpeas, drained and rinsed

1 tablespoon olive or canola oil

2 large onions, coarsely chopped

4 boneless, skinless chicken breast halves (about 1 pound), thickly sliced

4 zucchini, diced

1 can (14 ounces) crushed tomatoes

In a large nonstick saucepan, combine tomato juice and 1/4 cup water and bring to boil over medium-high heat.
Meanwhile, in a small bowl, crush cumin and coriander seed with red pepper flakes, salt, and pepper. Add to pan, reduce heat, and simmer 10 minutes.
Preheat oven to 375°F. Add couscous to pan and stir just to combine. Cover, remove from heat, and let stand 5 minutes or until couscous is tender and liquid is absorbed. Add chickpeas and, using a fork, lightly stir to fluff up couscous. Spoon in an even layer into a 13 x 9 x 2-inch baking dish.
Meanwhile, in a nonstick skillet, heat oil. Add onions and sauté 5 minutes or until wilted. Add chicken and sauté 5 minutes. Add zucchini and tomatoes and bring to boil. Remove from heat and spoon chicken and vegetables over couscous. Bake 20 minutes or until chicken and zucchini are tender.

CHICKEN STEW WITH LEMONGRASS

A cross between a soup and a stew, this dish captures the exciting spicy and sour flavors of Southeast Asia.

Serves 4

1 small fresh hot chile, split lengthwise but left whole (wear gloves when handling; they burn)

1 garlic clove, halved

1/2-inch piece fresh ginger, peeled and cut into 4 slices

2 stalks lemongrass, bruised and halved Note: “bruised” means just what it says and is a legitimate cooking term. Bruising of herbs like lemongrass releases flavor.

4 chicken pieces, such as breasts or thighs, (about 6 ounces each), skin removed

1 shallot, finely chopped

9 ounces haricots verts or young green beans, trimmed and cut into bite-size pieces

1 zucchini, sliced lengthwise with a vegetable peeler into thin strips

2 1/2 ounces creamed coconut, crumbled

Juice and finely grated zest of 1 lime

Salt and black pepper

2 tablespoons fresh cilantro, chopped

Place 3 1/2 cups water in a medium saucepan over high heat. Thread chile, garlic, and ginger onto a wooden toothpick (this makes them easy to remove later) and add to pan. Add lemongrass, bring to boil, and cook 1 minute. Remove from heat, cover, and let stand 30 minutes.
Return to boil, then reduce heat to low. Add chicken, shallot, and beans and simmer 12 to 15 minutes or until juices run clear when meat is pierced with a knife. Add zucchini during last 2 minutes of cooking.
Using a slotted spoon, transfer chicken, beans, and zucchini to a warm bowl. Add a little stock to keep them moist, then cover tightly and keep warm. Return stock to boil and add coconut, stirring until dissolved. Cook, uncovered, 5 to 6 minutes or until liquid is reduced by a third.
When chicken is cool enough to handle, remove bones and coarsely shred meat. Return meat, beans, and zucchini to soup and stir, then reheat briefly. Stir in lime zest and juice and season to taste with salt and pepper. Divide chicken and vegetables among 4 soup bowls. Discard lemongrass and toothpick of chili, garlic, and ginger and ladle broth into bowls. Sprinkle with cilantro.

NANA’S CHICKEN STEW

Farm-fresh cream made old-fashioned chicken stews wonderfully rich. This version uses half-and-half to cut the fat while keeping the luscious flavor.

Serves 4

2 1/2-3 pounds chicken breasts, thighs, and drumsticks

2 teaspoons dill weed

1/2 teaspoon salt

1/4 teaspoon black pepper

4 carrots, cut into 1/2-inch-thick slices

2 medium all-purpose potatoes, cut into 1-inch cubes

2 parsnips, peeled and cut into 1/2-inch-thick slices

3 tablespoons all-purpose flour

1/3 cup half-and-half

Remove chicken skin. Rinse and drain chicken and pat dry with paper towels.
In a soup pot or Dutch oven over medium-high heat, combine 3 1/2 cups water, chicken, dill, salt, and pepper. Bring to boil, then reduce heat and simmer, covered, 5 minutes. Stir in carrots, potatoes, and parsnips and return to boil. Reduce heat and simmer, covered, until chicken is tender and no longer pink, about 25 minutes. Transfer chicken and vegetables to a serving bowl.
In a small bowl, whisk 1/2 cup cold water and flour. Whisk into pot and cook, whisking constantly, 2 minutes. Stir in half-and-half, bring to boil, and cook 1 minute. Serve over chicken and vegetables.

FAMILY BRUNSWICK STEW

This thrifty Southern dish originated with American Indian women, who used rabbit and squirrel instead of chicken. The stew can be made a day or two ahead without any loss of flavor.

Serves 4

1 chicken (2 1/2-3 pounds), excess fat removed

5 large parsley sprigs

6 whole black peppercorns

1 bay leaf, crumbled

4 cups canned low-sodium chicken broth or water

1 1/2 teaspoons ground poultry seasoning

1 1/2 teaspoons ground sage

2 medium carrots, peeled and cut into 1-inch-thick slices

2 large celery stalks, cut into 1-inch-thick slices

2 medium all-purpose potatoes, peeled and cut into 1-inch cubes

1 can (14 1/2 ounces) low-sodium tomatoes, undrained

1 medium yellow onion, chopped

1 cup fresh or frozen lima beans

1 cup fresh or frozen whole-kernel corn

1/2 teaspoon black pepper

Place chicken and giblets in a 6-quart Dutch oven or soup pot. Tie parsley, peppercorns, and bay leaf in cheesecloth and add to pot along with broth, 1/2 teaspoon poultry seasoning, and 1/2 teaspoon sage.
Bring to boil, then reduce heat and simmer, covered, 1 hour or until chicken is tender. Transfer chicken and giblets to a platter and skim fat from broth.
Add carrots, celery, potatoes, tomatoes, onion, beans, and another 1/2 teaspoon poultry seasoning and 1/2 teaspoon sage to pot. Simmer, covered, 30 minutes, stirring occasionally.
When chicken is cool enough to handle, remove skin and bones. Cut meat and giblets into bite-size pieces, return to pot, and add corn. Simmer, covered, 30 minutes, stirring occasionally. Stir in pepper and remaining poultry seasoning and sage. Remove cheesecloth bag.

BRUNSWICK STEW FOR A CROWD

This Brunswick stew, ideal for a potluck supper, is thickened with okra.

Serves 10

2 broiler/fryer chickens (3 pounds each), skin removed and cut into 16 pieces

1 teaspoon salt

2 large yellow onions, sliced

1 1/2 pounds all-purpose potatoes, peeled and diced

1 can (28 ounces) low-sodium chopped tomatoes, undrained

1 tablespoon sugar

1 teaspoon black pepper

4 cups fresh corn or 2 packages (10 ounces each) frozen whole-kernel corn

2 cups shelled fresh lima beans or 1 package (9 ounces) frozen lima beans

2 cups sliced fresh okra or 1 package (10 ounces) frozen cut okra

In an 8-quart Dutch oven or soup pot over high heat, bring 8 cups cold water, chicken, and 1/2 teaspoon salt to boil. Reduce heat and simmer, uncovered, 45 minutes or until chicken is tender, skimming off foam occasionally. Using a slotted spoon, transfer chicken to a plate.
Add onions, potatoes, tomatoes, sugar, pepper, and remaining salt and return to boil. Reduce heat, cover, and simmer 15 minutes. Add corn and beans, cover, and simmer 5 minutes.
When chicken is cool enough to handle, remove bones and cut meat into bite-size pieces. Stir okra and chicken into pot, cover, and simmer 5 minutes or until okra is tender and chicken is heated through.

ONE-POT JAPANESE CHICKEN

Based on Japanese-style fondues, in which food is cooked at the table in savory broth, this chicken and vegetable stew makes a satisfying main course all in one pot. You can dip chicken pieces from your bowl into ponzu sauce at the table. The sauce can be made a day or more in advance.

Serves 4

Sauce:

3 tablespoons mirin (sweet rice wine)

Juice of 1 lemon

Juice of 1 1/2 limes

3 tablespoons rice vinegar

3 ounces dark soy sauce

Stew:

8 ounces fine rice noodles

2 cups chicken stock

1 1/4 pounds skinless, boneless chicken breasts, thinly sliced

4 medium carrots, sliced

8 ounces snow peas

1 can (5 1/2 ounces) sliced bamboo shoots, drained

4 ounces shiitake mushrooms, sliced

4 ounces Napa cabbage, shredded

For sauce, pour mirin into a small saucepan over high heat, bring to boil, and cook 30 seconds to evaporate alcohol. Stir in lemon juice, lime juice, vinegar, and soy sauce and remove from heat. Pour into a dish and cover.
For stew, place noodles in a bowl, add enough cold water to cover, and soak 10 minutes, then drain. In a large Dutch oven over medium heat, bring stock to boil. Add chicken, reduce heat, and simmer, covered, 10 minutes.
Add carrots and simmer 5 minutes. Add snow peas and bamboo shoots and simmer 3 minutes. Stir in mushrooms and cabbage and bring to boil. Reduce heat and simmer, covered, 3 minutes. Stir in noodles and simmer until hot, about 2 minutes.
Divide sauce among 4 small bowls. Ladle stew into warm serving bowls and serve ponzu on the side.

CHICKEN AND DUMPLINGS

Serves 4

Soup:

1 broiler/fryer chicken (2 1/2-3 pounds), skin removed and cut into 8 pieces

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

2 cups chopped leeks

1 1/2 cups chopped carrots

1/2 cup chopped celery

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

1/4 cup all-purpose flour

5 1/2 cups homemade chicken stock or canned low-sodium chicken broth

1/2 cup milk

1 teaspoon fresh lemon juice

3 tablespoons chopped fresh parsley

Dumplings:

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons vegetable shortening

2/3-3/4 cup low-fat buttermilk

For soup, sprinkle chicken with salt and pepper. Heat oil in a deep nonstick 12-inch skillet over medium-high heat. Add chicken and cook 4 minutes on each side or until browned. Using a slotted spoon, transfer to a plate. When cool enough to handle, remove bones and cut meat into bite-size pieces.
Add leeks, carrots, celery, marjoram, and thyme to skillet and sauté 5 minutes. Stir in flour and cook until bubbling, then stir in stock and milk. Add chicken and bring to boil, then reduce heat and simmer, covered, 20 minutes. Stir in lemon juice.
For dumplings, combine flour, baking soda, and salt in a medium bowl. Using 2 knives or a pastry cutter, cut in shortening, then stir in enough buttermilk to form a soft dough. Turn out onto a floured surface and roll into an 8 x 8 x 1/2-inch square, then cut into sixteen 2-inch squares.
Slide dumplings into skillet and simmer 10 minutes, covered, or until a toothpick inserted in a dumpling comes out clean. Top with parsley.

For many Americans with Northern European backgrounds, this is pure comfort food.

POACHED CHICKEN

Somewhere between a soup and a stew, poached chicken offers a delicate balance of flavors in a one-dish meal.

Serves 4

1 chicken (3 1/2 pounds)

6 cups chicken stock

8 parsley sprigs

2 bay leaves

4 carrots, cut into 1-inch pieces

2 leeks, white parts only, or onions, sliced

2 large all-purpose potatoes, peeled and cut into cubes

6 garlic cloves

1 tablespoon fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon black pepper

Cut fat from both ends of chicken and wipe inside with paper towels. Tuck wings under body, fold skin over body cavity opening, and tie legs together with string. Place in a 4-quart Dutch oven or soup pot over medium heat, and add stock and 5 cups water. Bring to boil and skim off any foam.
Tie parsley and bay leaves together to make a bouquet garni. Add to pot with carrots, leeks, potatoes, and garlic; return to boil. Reduce heat and simmer, partially covered, 1 1/4 hours or until chicken and vegetables are cooked through. Transfer chicken to a platter and cover with foil to keep warm. Strain stock into a large heatproof bowl and skim off fat. Reserve vegetables and discard bouquet garni.
In a blender or food processor, puree half the vegetables and 1 1/2 cups stock. Pour into a sauce-pan, add lemon juice, salt, and pepper, and bring to a simmer. Remove skin and bones from chicken and carve meat. Place chicken and remaining vegetables on a platter and pour on sauce.

POACHED CHICKEN BREASTS WITH TOMATO SAUCE

When you are poaching chicken, keep it simmering. Boiling toughens the meat.

Serves 4

4 skinless, boneless chicken breast halves (1 1/2 pounds)

3 cups chicken stock

8 ounces plum tomatoes, peeled and chopped

4 large carrots, diced

2 parsnips, peeled and diced

3 garlic cloves, finely chopped

1 bay leaf

1 tablespoon fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon black pepper

Remove any fat from chicken. In a deep skillet or wide flameproof baking dish over medium heat, combine stock and 1 cup water and bring to boil.
Add tomatoes, carrots, parsnips, garlic, and bay leaf and return to boil. Reduce heat and simmer, covered, 10 minutes or until tender. Add chicken, making sure to cover with vegetables and stock. Cover and simmer 10 minutes or until cooked through.
Using a slotted spoon, transfer chicken to a plate, cover with foil, and keep warm. Transfer vegetables to a blender or food processor, cover, and puree until smooth. Add 1 cup stock and process until combined.
Remove bay leaf from pot and simmer remaining stock, uncovered, until reduced to about 1 1/2 cups. Stir in vegetable puree, lemon juice, salt, and pepper. Return to boil and add chicken, then reduce heat and simmer about 3 minutes or until heated through.

GREEK POACHED CHICKEN AND LEMON STEW

Here is the Greek version of a poached chicken dinner.

Serves 4

1 chicken (3 1/2 pounds), cut into serving-size pieces

6 cups chicken stock

8 parsley sprigs

2 bay leaves

2 carrots, cut into 1-inch pieces

2 leeks, white parts only, or small onions, sliced

6 garlic cloves

Juice and grated zest of 1 lemon

1 teaspoon dried oregano

1/3 cup orzo or long-grain rice

2 teaspoons cornstarch

1 cup fat-free plain yogurt

1/8 teaspoon black pepper

Place chicken in a 4-quart Dutch oven over medium heat and add stock and 5 cups water. Bring to boil and skim off any foam. Tie parsley and bay leaves together to make a bouquet garni. Add to pot along with carrots, leeks, and garlic and return to boil. Reduce heat and simmer, partially covered, 40 minutes or until chicken and vegetables are cooked through.
Transfer chicken to a plate. Strain stock into a large saucepan and skim off fat. Reserve vegetables and discard bouquet garni. Add lemon zest and oregano to pan and bring to boil, then reduce heat and simmer, uncovered, 40 minutes or until reduced to 6 cups. Meanwhile, remove skin and bones from chicken and cut meat into 1-inch pieces. Add orzo to pan and simmer, covered, 15 minutes or until tender.
In a small bowl, whisk cornstarch into 1/4 cup stock until smooth, then stir into pan. Simmer 1 minute or until thickened. Add chicken, vegetables, and lemon juice and return to boil. Remove from heat, stir in yogurt, and season with pepper.

COCK-A-LEEKIE STEW

The name gives it away—this is a chicken and leek stew popular all over the British Isles and beyond.

Serves 6

1 small chicken (about 2 1/2 pounds)

6 thick leeks, slit, washed, and coarsely chopped, green and white parts separated

6 whole black peppercorns

2 fresh bay leaves

12 prunes, coarsely chopped

2 tablespoons chopped fresh parsley

In a large saucepan, combine chicken, green leeks, peppercorns, bay leaves, and just enough water to cover chicken. Bring to boil, then reduce heat and simmer, covered, 20 minutes. Remove from heat, cover tightly, and let stand until chicken is cooked through and tender, about 1 hour.
Transfer chicken to a colander set over a bowl. When cool enough to handle, remove skin and bones and shred meat.
Remove green leeks, peppercorns, and bay leaves and return stock to pan. Add white leeks and bring to boil. Reduce heat and simmer, covered, 10 minutes or until tender. Add chicken and prunes and heat through. Serve sprinkled with parsley.

POST-THANKSGIVING TURKEY SOUP

First, make a rich stock using the turkey carcass. Then add your favorite vegetables for a soup that becomes a meal.

Serves 8

Stock:

1 turkey carcass

1 chicken bouillon cube

1 celery stalk with leaves

1 small onion, halved

1 carrot

3 whole black peppercorns

1 garlic clove

1 teaspoon seasoned salt

1/4 teaspoon dried thyme

Soup:

2 chicken bouillon cubes

1/2-3/4 teaspoon black pepper

4 cups sliced carrots, celery, and/or other vegetables

3/4 cup chopped onion

4 cups diced cooked turkey

For stock, combine 8 cups water, carcass, bouillon, celery, onion, carrot, peppercorns, garlic, seasoned salt, and thyme in a Dutch oven or soup pot over medium-high heat. Bring to boil, then reduce heat and simmer, covered, 25 minutes. Strain stock into a large heatproof bowl, discarding bones and vegetables. When cool, skim off fat.
For soup, return 8 cups stock to pot and add bouillon, pepper, vegetables, and onion. Bring to boil, then reduce heat and simmer, covered, until tender, about 15 minutes. Add turkey and heat through.

OLD VIRGINIA TURKEY SOUP

This is a glorious, creamy soup that is a worthy end for a Thanksgiving turkey.

Serves 16

1 turkey carcass

3 large onions, finely chopped

3 celery stalks, finely chopped

2 large carrots, finely chopped

1/4 cup long-grain rice

1 cup butter

1 1/2 cups all-purpose flour

1 pint half-and-half

1/2 teaspoon poultry seasoning

Salt and black pepper

Place carcass and 16 cups water in a large soup pot. Bring to boil, then reduce heat and simmer, uncovered, 1 hour. Remove from heat and transfer carcass to a plate. When cool enough to handle, remove bones and reserve meat. Strain stock into a large heatproof bowl.
In a large saucepan, combine onions, celery, carrots, rice, and 4 cups stock. Bring to boil, then reduce heat and simmer, covered, 20 minutes. Remove from heat.
In a large soup pot over medium heat, melt butter. Blend in flour and cook several minutes. Add half-and-half and 8 cups stock and cook, stir-ring, until beginning to thicken. Stir in vegetable mixture, turkey, poultry seasoning, and salt and pepper to taste. Simmer 4 to 5 minutes or until heated through.

TURKEY-WILD RICE SOUP

Turkey, wild rice, and mushrooms in a warming bowl of soup is a combination to take the edge off raw winter evenings.

Serves 6

2 tablespoons butter

1 medium onion, chopped

1 can (4 ounces) sliced mushrooms, drained

2 cups chicken stock

1 package (6 ounces) long-grain and wild rice mix

2 cups diced cooked turkey

1 cup heavy cream

Chopped fresh parsley

In a large saucepan over low heat, melt butter. Add onion and mushrooms and sauté until onion is tender, about 4 minutes.
Add 3 cups water, stock, and rice mix with its seasonings. Bring to boil, then reduce heat and simmer, covered, 20 to 25 minutes or until rice is tender. Stir in turkey and cream and heat through. Sprinkle with parsley.

HARVEST TURKEY SOUP

Here is a delicious and healthy supper dish for lots and lots of people; all your guests will love it.

Serves 20

1 turkey carcass (from 12-pound or larger turkey)

2 large carrots, shredded

1 cup chopped celery

1 large onion, chopped

4 chicken bouillon cubes

1 can (28 ounces) stewed tomatoes

3/4 cup fresh or frozen peas

3/4 cup long-grain rice

1 package (10 ounces) frozen chopped spinach

1 tablespoon salt (optional)

3/4 teaspoon black pepper

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

Place turkey carcass and 20 cups water in a Dutch oven or soup pot. Bring to boil, then reduce heat and simmer, covered, 1 1/2 hours. Transfer carcass to a plate. When cool enough to handle, remove meat from bones and cut into bite-size pieces.
Strain stock and return to pot. Add carrots, celery, onion, and bouillon and bring to boil. Reduce heat and simmer, covered, 30 minutes. Add tomatoes, peas, rice, spinach, salt, if desired, pepper, marjoram, thyme, and turkey. Return to boil, then reduce heat and cook, uncovered, 20 minutes or until rice is tender.

TURKEY SOUP WITH RICE

Many Americans look forward to this soup as much as they do the roast turkey on Thanksgiving Day.

Serves 8

1 turkey carcass (from 14-pound turkey)

1/2 cup long-grain rice

1 medium onion, finely chopped

4 celery stalks, finely chopped

2 carrots, grated

1 bay leaf

Dash of poultry seasoning

Salt (optional)

Black pepper

Onion powder

Garlic powder

Place carcass and 12 cups water in a large soup pot. Bring to boil, then reduce heat and simmer, covered, 4 to 5 hours.
Transfer carcass to a plate. When cool enough to handle, cut off and dice any meat. Return to pot and add rice, onion, celery, carrots, bay leaf, and poultry seasoning. Add salt, if desired, pepper, onion powder, and garlic powder to taste. Return to boil, then reduce heat and simmer, covered, until rice is cooked, about 20 minutes.

LEMONY TURKEY RICE SOUP

Lemon and cilantro add a deliciously different twist to turkey soup.

Serves 8

6 cups chicken broth, divided

1 can (10 3/4 ounces) condensed cream of chicken soup

2 cups cooked rice

2 cups diced cooked turkey

1/4 teaspoon black pepper

2 tablespoons cornstarch

1/4 cup lemon juice

1/4 cup minced fresh cilantro

In a large saucepan, combine 5 1/2 cups broth, soup, rice, turkey, and pepper. Bring to boil and boil 3 minutes.
In a small bowl, combine cornstarch and remaining broth until smooth. Gradually stir mixture into hot soup.
Cook and stir 1 to 2 minutes or until thickened and heated through.
Remove from heat. Stir in lemon juice and cilantro.

TURKEY, SPINACH, AND RICE IN ROASTED GARLIC BROTH

A combination of garlic, enriched rice, fresh spinach, and lean turkey makes this a particularly healthy soup.

Serves 4

2 medium whole heads garlic, unpeeled

2 tablespoons tomato paste

2 cans (14 1/2 ounces each) fat-free low-sodium chicken or turkey broth

1 cup cubed cooked turkey

1 cup cooked long-grain white rice

12 ounces spinach, trimmed and coarsely chopped

1/4 teaspoon black pepper

1/4 teaspoon hot red pepper flakes

1 tablespoon fresh lemon juice

Preheat oven to 400°F.
Cut top off top third of garlic heads and wrap each in foil. Bake until very soft, about 50 minutes. Let cool, remove foil, and squeeze pulp into a small bowl.
In a large saucepan, stir together garlic and tomato paste. Stir in broth and bring to boil. Add turkey, rice, spinach, pepper, and red pepper flakes and simmer, uncovered, 8 minutes. Just before serving, stir in lemon juice.

TURKEY SOUP WITH GREEN BEANS

Making soup from leftover Thanksgiving turkey is as traditional as the dinner itself.

Serves 10

2 tablespoons unsalted butter

3 cups sliced fresh mushrooms

1 1/2 cups chopped yellow onions

1 cup sliced carrots

1 cup sliced celery

3 garlic cloves, minced

10 cups homemade turkey stock or canned low-sodium chicken broth

2/3 cup long-grain white rice

1 bay leaf

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme

1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary

2 cups diced white turnips

2 cups bite-size pieces fresh or frozen green beans

2 cups diced cooked turkey

2 tablespoons fresh lemon juice

1/4 cup chopped fresh parsley

In an 8-quart soup pot over medium-high heat, melt butter. Add mushrooms, onions, carrots, celery, and garlic and sauté 5 minutes or until tender.
Add stock, rice, bay leaf, salt, pepper, thyme, and rosemary. Increase heat to high and bring to boil. Reduce heat and simmer, uncovered, 20 minutes, stirring and skimming the surface occasionally.
Add turnips and beans and simmer 7 minutes. Stir in turkey and simmer 5 minutes or until vegetables are tender. Remove bay leaf and stir in lemon juice and parsley.

TURKEY SOUP WITH VEGETABLES

Wise cooks leave a little meat on the turkey bones so the soup is both hearty and delicious.

Serves 6

Stock:

1 meaty turkey carcass, broken up

2 medium yellow onions or rutabagas, quartered

2 cups loosely packed parsley sprigs or celery leaves

4 garlic cloves, quartered

4 bay leaves

2 teaspoons whole black peppercorns

1 teaspoon salt

Soup:

1 large yellow onion, chopped

1/2 cup long-grain white rice

4 cups fresh vegetables, such as sliced carrots or celery, chopped broccoli, cauliflower florets, sliced mushrooms, chopped green bell pepper, peas, or lima beans

1 teaspoon dried tarragon

1/2 teaspoon salt

1/2 teaspoon black pepper

For stock, combine 8 cups water, carcass, onions, parsley, garlic, bay leaves, peppercorns, and salt in a 12-quart soup pot. Bring to boil, then reduce heat and simmer, covered, 2 hours.
Transfer carcass to a plate. Set a cheesecloth-lined sieve over a large saucepan and strain stock, discarding vegetables and seasonings. Skim off fat. When carcass is cool enough to handle, remove meat from bones.
For soup, bring stock to boil over medium heat and stir in onion and rice. Reduce heat, cover, and simmer 15 minutes. Stir in turkey, vegetables, tarragon, salt, and pepper. Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 15 minutes.

TURKEY MINESTRONE

Here’s a lovely leftover turkey and pasta soup made in the blink of an eye with pantry staples.

Serves 4

1 can (13 3/4 ounces) chicken broth

1 can (14 1/2 ounces) low-sodium stewed tomatoes

1 cup cooked small pasta shells

1 cup frozen peas

2 cups cubed cooked turkey breast

2 tablespoons grated Parmesan cheese

In a medium saucepan, combine 2 cups water, broth, tomatoes, pasta, peas, and turkey. Bring to boil, then reduce heat and simmer 5 minutes to heat through.
Ladle into individual bowls and sprinkle each serving with Parmesan.

TURKEY MINESTRONE FOR A CROWD

Italian turkey sausage gives this savory soup just the right amount of spiciness.

Serves 16

2 tablespoons vegetable oil

2/3 cup chopped onion

8 ounces ground turkey

8 ounces hot Italian turkey sausage links, casings removed

1/2 cup minced fresh parsley

2 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried basil

2 cans (14 1/2 ounces each) Italian stewed tomatoes

6 cups chicken stock

1 medium zucchini, sliced

1 package (10 ounces) frozen mixed vegetables

1 can (16 ounces) kidney beans, drained and rinsed

1 1/2 cups cooked elbow macaroni

2 tablespoons cider vinegar

1/2 teaspoon salt (optional)

Pinch of black pepper

Heat oil in a Dutch oven or soup pot over medium heat. Add onion and sauté 4 minutes or until tender. Add turkey, sausage, parsley, garlic, oregano, and basil and cook until meat is no longer pink.
Add tomatoes, stock, zucchini, and vegetables. Bring to boil, then reduce heat and simmer, covered, 5 minutes. Add beans, macaroni, vinegar, salt, if desired, and pepper and simmer until heated through, about 3 minutes.

MINESTRONE WITH TURKEY MEATBALLS

In Italian, a minestra is a soup, but a minestrone is a big soup, one that’s a meal in itself.

Serves 4

1 teaspoon olive oil

1 small onion, finely chopped

3 garlic cloves, minced

8 ounces skinless, boneless turkey breast, cut into chunks

3 tablespoons old-fashioned rolled oats

1/4 cup low-fat (1%) milk

1/4 cup grated Parmesan cheese

1/2 cup chopped fresh basil

3/4 teaspoon salt

2 cups fat-free low-sodium chicken broth

1 1/2 cups chopped undrained canned tomatoes

2/3 cup small bowtie pasta

4 cups kale, shredded

1 yellow squash, quartered lengthwise and thickly sliced

Heat oil in a medium nonstick saucepan over low heat. Add onion and garlic and sauté 5 minutes or until onion is tender. Transfer to a medium bowl and let cool to room temperature.
Meanwhile, in a blender or food processor, grind turkey with on-off pulses until fine. Add to onion mixture. Add oats, milk, 2 tablespoons Parmesan, 2 tablespoons basil, and 1/4 teaspoon salt and stir to combine. Gently shape into 24 small meatballs.
In a Dutch oven over high heat, combine 2 cups water, remaining salt, broth, and tomatoes and bring to boil. Add pasta and kale and cook 5 minutes, then reduce heat and simmer.
Add remaining basil and meatballs and cook 1 minute. Add squash and simmer, covered, 5 minutes or until meatballs are cooked through and kale is tender. Serve sprinkled with remaining Parmesan.

TURKEY NOODLE SOUP

There are probably as many recipes for turkey noodle soup as there are cooks in the United States. This one has the flavor of sage and cloves to distinguish it.

Serves 6

9 cups chicken or turkey stock

4 medium carrots, shredded

3 celery stalks, sliced

1 medium onion, chopped

1 teaspoon rubbed sage

1/2 teaspoon black pepper

3 whole cloves

1 bay leaf

2 cups diced cooked turkey

1 cup macaroni

1/4 cup chopped fresh parsley

In a Dutch oven or soup pot over medium-high heat, combine stock, carrots, celery, onion, sage, and pepper. Tie cloves and bay leaf in cheesecloth and add to pot. Bring to boil, reduce heat, and simmer, covered, 1 hour.
Add turkey, macaroni, and parsley and simmer, covered, until macaroni is tender and soup is heated through, about 15 minutes. Remove spice bag before serving.

HEARTY TURKEY-VEGETABLE SOUP

Potatoes, corn, and lima beans bulk up this turkey soup that will fuel an afternoon of touch football or soccer.

Serves 12

6 cups turkey or chicken stock

3 medium all-purpose potatoes, peeled and chopped

2 carrots, chopped

2 celery stalks, chopped

2 medium onions, chopped

2 cans (15 ounces each) cream-style corn

2 cans (8 1/2 ounces each) lima beans, drained

2 cups chopped cooked turkey

1/2-1 teaspoon chili powder

Salt and black pepper to taste

In a large soup pot or Dutch oven, combine stock, potatoes, carrots, celery, and onions. Bring to boil, then reduce heat, cover, and simmer 30 minutes or until tender.
Add corn, beans, turkey, chili powder, salt, and pepper and simmer, covered, 10 minutes.

TURKEY MEATBALL SOUP WITH MUSHROOMS, ALMONDS, AND SHERRY

This is a dressed-up, savory version of turkey soup with meatballs that may be a surprise hit with guests.

Serves 4

Meatballs:

2 slices day-old bread, cubed

2 tablespoons low-fat (1%) milk

12 ounces ground turkey

2 tablespoons minced fresh parsley

1 large egg white

1/4 teaspoon salt

1/4 teaspoon ground sage

3 dashes of hot red pepper sauce

Soup:

3 3/4 cups chicken stock

1 medium celery stalk, diced

2 medium carrots, peeled, halved lengthwise, and thinly sliced

3 1/2 ounces fresh mushrooms, sliced

1 tablespoon dry sherry

1/4 teaspoon salt

1/8 teaspoon dried thyme, crumbled

1/8 teaspoon ground sage

1/4 teaspoon black pepper

3 scallions with tops, sliced

1 tablespoon slivered almonds (optional)

1 tablespoon minced fresh parsley (optional)

For meatballs, soak bread in milk in a medium bowl until soft, about 3 minutes. Mash with a fork, stir in turkey, parsley, egg white, salt, sage, and red pepper sauce and mix well. With moistened hands, form into balls, using 1 tablespoon for each, and place on wax paper.
For soup, combine stock, celery, carrots, mushrooms, sherry, salt, thyme, sage, and pepper in a large saucepan or 4-quart Dutch oven over medium heat. Bring to boil, then reduce heat and simmer, covered, 15 minutes.
Uncover pan and drop in meatballs. Add scallions and simmer, covered, 15 minutes or until meatballs are cooked through. Garnish with almonds or parsley, if desired.

TURKEY MEATBALL SOUP

Ground turkey makes healthy, low-fat baked meatballs. This soup can feed a crowd or give you a second fuss-free meal from the freezer at a later date.

Serves 12

Meatballs:

1/4 cup cooked rice

1/4 cup finely chopped onion

1/4 cup finely chopped celery

2 tablespoons all-purpose flour

1/2 teaspoon ground cumin

1/2 teaspoon salt (optional)

1/8 teaspoon black pepper

12 ounces ground turkey breast

Soup:

6 cups chicken stock

1 cup fine egg noodles

1/2 teaspoon black pepper

1/4 teaspoon garlic salt

1/8 teaspoon dill weed

1 tablespoon minced fresh parsley

For meatballs, preheat oven to 450°F. Coat 2 baking sheets with cooking spray.
In a medium bowl, combine 2 tablespoons water, rice, onion, celery, flour, cumin, salt, if desired, and pepper. Add turkey and mix well. Shape into 1-inch balls and place on baking sheets. Bake until turkey is no longer pink, about 15 minutes.
For soup, bring stock to boil in a large Dutch oven or soup pot. Add meatballs, noodles, pepper, garlic salt, and dill and return to boil. Reduce heat and simmer, uncovered, until noodles are tender, about 5 minutes. Stir in parsley.

ZESTY TURKEY SOUP

Lemon rind and parsley enliven the taste of this light turkey and vegetable soup, while carrots, celery, and broccoli provide essential vitamins.

Serves 4

1 lemon

1 small bunch parsley

3 1/2 cups chicken stock

2 carrots, sliced

2 celery stalks, sliced

8 ounces turkey cutlets, cut into

1/2 x 1 1/2-inch strips

4 ounces small broccoli florets

Salt and black pepper

Using a vegetable peeler, peel half of lemon in 1 long strip and place strip in a large saucepan. Cut thickest parsley stalks, tie together with string, and add to pan. Reserve remaining lemon and parsley. Pour stock into pan and bring to boil. Add carrots and celery and return to boil, then reduce heat and simmer, covered, 5 minutes.
Add turkey and simmer, covered, 5 minutes. Bring to boil, add broccoli, and cook, uncovered, 3 minutes or until just tender.
Peel rest of reserved lemon in long shreds. Halve lemon and juice it. Chop reserved parsley. Remove strip of lemon rind and parsley from soup. Stir in lemon juice with most of shredded rind and chopped parsley. Season to taste with salt and pepper and garnish with remaining rind and parsley.

TURKEY, TOMATO, AND BARLEY SOUP

This is a robust soup that practically cooks itself. The dark meat on drumsticks makes it flavorful.

Serves 6

2 tablespoons olive or vegetable oil

2 pounds turkey or chicken drumsticks

4 medium celery stalks, cut into

1/2-inch-thick slices

3 medium carrots, peeled and cut into

1/2-inch-thick slices

1 large yellow onion, coarsely chopped

2 cans (14 1/2 ounces) tomatoes, undrained, broken up

1/3 cup medium pearl barley

1 teaspoon salt

1 teaspoon dried marjoram, crumbled

1 teaspoon dried thyme, crumbled

1/2 teaspoon black pepper

1/4 cup minced fresh parsley

Heat oil in a large saucepan or 5-quart Dutch oven over medium heat. Add drumsticks and cook until browned on all sides, about 10 minutes.
Add 3 cups water, celery, carrots, onion, tomatoes, barley, salt, marjoram, thyme, and pepper. Bring to boil, then reduce heat and simmer, covered, until meat is tender, about 1 1/2 hours for turkey or 1 hour for chicken.
Stir in parsley and serve, or let soup cool and refrigerate 2 hours, then skim off fat, remove skin and bones, and cut meat into bite-size chunks. Reheat when ready to serve.

CREAMY TURKEY SOUP

Leftover turkey has no finer destination than this rich, herb-flavored soup with carrots and peas.

Serves 6 to 8

6 tablespoons butter

1 large onion, chopped

3 celery stalks with leaves, cut into

1/4-inch slices

6 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon savory

1/2 teaspoon parsley flakes

1 1/2 cups milk

4 cups cubed cooked turkey

5 medium carrots, cut into 1/4-inch slices

1 1/2 cups turkey or chicken stock

1 package (10 ounces) frozen peas

In a Dutch oven or soup pot over medium heat, melt butter. Add onion and celery and sauté 4 minutes or until tender. Stir in flour, salt, pepper, garlic powder, thyme, savory, and parsley and cook until bubbling. Gradually add milk, stirring constantly until thickened.
Add turkey and carrots, then add stock until soup is desired consistency and bring to boil. Reduce heat and simmer, covered, 15 minutes. Add peas and simmer, covered, 5 minutes or until vegetables are tender.

TURKEY DUMPLING SOUP

Serves 16

Stock:

1 turkey carcass (from 11-pound or larger turkey)

6 cups chicken stock

2 celery stalks, cut into 1-inch slices

1 medium carrot, cut into 1-inch slices

1 tablespoon poultry seasoning

1 bay leaf

1/2 teaspoon salt

1/2 teaspoon black pepper

Soup:

1 medium onion, chopped

2 celery stalks, chopped

2 medium carrots, sliced

1 cup cut fresh or frozen green beans

1 package (10 ounces) frozen corn

1 package (10 ounces) frozen peas

2 cups biscuit/baking mix

2/3 cup milk

For stock, combine 6 cups water, carcass, stock, celery, carrot, poultry seasoning, bay leaf, salt, and pepper in a Dutch oven or soup pot over medium-high heat. Bring to boil, then reduce heat and simmer, covered, 3 hours.
Transfer carcass to a plate. When cool enough to handle, remove meat from bones and cut into chunks, reserving 4 cups (refrigerate any remaining meat for another use). Strain stock into a large bowl, discarding vegetables and bay leaf, and skim off fat.
For soup, return stock to pot and add onion, celery, carrots, and beans. Bring to boil, then reduce heat and simmer, covered, 10 minutes or until vegetables are tender. Add corn, peas, and turkey and bring to boil, then reduce heat and simmer, uncovered.
In a small bowl, combine biscuit mix and milk. Drop by teaspoons into simmering soup. Cover and simmer until a toothpick inserted in a dumpling comes out clean, about 10 minutes.

Some people think turkey soup is just an excuse to have their favorite dumplings; this soup pleases both soup and dumpling lovers.

TURKEY, CHESTNUT, AND BARLEY SOUP

This turkey leftovers dish is packed with vegetables, barley, and chestnuts—a really satisfying treat.

Serves 6

Stock:

1 turkey carcass

1 onion, quartered

1 carrot, chopped

2 celery stalks, chopped

Parsley sprigs

Thyme sprigs

1 bay leaf

Soup:

1 large carrot, chopped

1 large parsnip, peeled and chopped

3 celery stalks, chopped

4-6 Brussels sprouts, chopped

1 large leek, chopped

3 1/2 ounces freshly cooked or vacuum-packed chestnuts, coarsely chopped

2 1/2 ounces pearl barley

3 tablespoons chopped fresh parsley

3 1/2 ounces cooked skinless turkey, chopped or shredded

Salt and black pepper

For stock, break up carcass, discarding any skin, and place in a very large saucepan. Add onion, carrot, and celery. Tie parsley and thyme sprigs and bay leaf together to make a bouquet garni and add to pan. Cover with water and bring to boil, skimming off any foam. Reduce heat and simmer, covered, 1 1/2 hours. Strain stock into a large heatproof bowl, discarding bones and vegetables. Wipe out pan.
For soup, measure stock and, if necessary, add water to make 6 cups. Skim off fat and return stock to pan.
Return stock to boil and add carrot, parsnip, celery, Brussels sprouts, leek, chestnuts, and barley. Reduce heat and simmer, covered, 35 minutes or until barley is tender. Add parsley and turkey and simmer 4 minutes or until heated through. Season to taste with salt and pepper.

TOMATO-TURKEY SOUP

Tomatoes and okra give this turkey soup a Southern touch.

Serves 14

6 cups chicken or turkey stock

2 cans (14 1/2 ounces each) diced tomatoes, undrained

1/3 cup quick-cooking barley

1 tablespoon parsley flakes

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon black pepper

2 cups cubed cooked turkey

1 1/2 cups sliced carrots

1 1/2 cups sliced celery

1 medium onion, chopped

1 cup chopped seeded green bell pepper

1 package (10 ounces) frozen chopped okra

In a Dutch oven or soup pot over mediumhigh heat, combine stock, tomatoes, barley, parsley, salt, garlic powder, oregano, basil, and black pepper. Bring to boil, then reduce heat and simmer, covered, 50 minutes.
Add turkey, carrots, celery, onion, bell pepper, and okra and return to boil. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes.

THAI-STYLE TURKEY SOUP

Lime zest, lime leaves, lemongrass, red chiles, fish sauce, and cilantro flavor this turkey and vegetable soup, while carrots, celery, and snow peas provide essential vitamins.

Serves 4

1 lime

3 lime leaves

1 stalk lemongrass, cut into 3 pieces

1 garlic clove, halved

1 small fresh red chile, halved and seeded (wear gloves when handling; they burn)

1 bunch cilantro stalks

1-inch piece fresh ginger, sliced

3 1/2 cups chicken stock

2 carrots, sliced

2 celery stalks, sliced

8 ounces turkey cutlets, cut into 1/2 x 1 1/2-inch strips

4 ounces snow peas, cut into pieces

1-2 tablespoons fish sauce

Salt and black pepper

Using a vegetable peeler, peel half of lime in 1 long strip and place strip in a large saucepan. Reserve lime. Place lime leaves, lemongrass, garlic, chile, 3 stalks cilantro, and ginger in a square of muslin and tie with string. Reserve remaining cilantro. In a saucepan over medium-high heat, bring stock and spice bag to boil. Add carrots and celery and return to boil, then reduce heat and simmer, covered, 5 minutes.
Add turkey and simmer, covered, 5 minutes. Bring to boil, add snow peas, and cook, uncovered, 3 minutes or until just tender.
Peel rest of reserved lime in long shreds. Halve lime and juice it. Chop reserved cilantro. Remove strip of lime rind and spice bag from soup. Stir in lime juice and fish sauce with most of shredded rind and chopped cilantro. Season to taste with salt and pepper and garnish with remaining rind and parsley.

TURKEY SAUSAGE SOUP WITH KALE

Tart greens play off against the hot sausage and mild potatoes in this soup from Southern Europe.

Serves 4

1 pound all-purpose potatoes, peeled and thinly sliced

6 cups chicken stock

4 ounces chorizo sausage or turkey sausage, thinly sliced

1 garlic clove, finely chopped

12 ounces kale leaves or collard greens, washed and shredded

1/8 teaspoon black pepper

In a large saucepan over medium heat, combine potatoes and stock and bring to boil. Reduce heat and simmer 10 minutes or until very soft. With a fork, mash about half of potatoes against side of pan. Remove from heat.
Add sausage to a nonstick skillet over medium heat and cook, stirring, about 5 minutes or until slices are crisp and fat is rendered. Drain off fat.
Add garlic and sauté 3 minutes or until softened. Add kale and stir to combine. Add 1/4 cup water and cook, covered, 5 minutes or until kale is wilted.
Stir kale and chorizo into potatoes. Return to heat and simmer about 5 minutes or until heated through. Season to taste with pepper.

TURKEY GUMBO

Gumbos are thickened by a substance released from okra, which is always included in the ingredients.

Serves 4

2 teaspoons olive oil

1 pound skinless, boneless turkey breast, cut into 1-inch chunks

2 ounces smoked ham, chopped

1 onion, finely chopped

2 scallions, thinly sliced

1 red bell pepper, cored, seeded, and coarsely chopped

1 tablespoon all-purpose flour

1/2 package (10 ounces) frozen sliced okra

1 cup chicken stock

4 cups kale or spinach, shredded

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

Heat oil in a nonstick Dutch oven or flameproof baking dish over medium-high heat. Add turkey and ham and cook 5 minutes or until turkey is lightly browned. Transfer to a plate.
Add onion and scallions to Dutch oven and sauté 5 minutes. Add bell pepper and sauté 4 minutes, then stir in flour until vegetables are well coated. Add okra and stir until well combined. Gradually add stock and 2/3 cup water, stirring constantly until smooth.
Add kale, thyme, marjoram, salt, and cayenne and bring to boil. Reduce heat and simmer, covered, stirring occasionally, 30 minutes or until thickened. Return turkey and ham to Dutch oven and cook 2 minutes or until turkey is heated through.

TURKEY STROGANOFF

The carrots and green peas in this updated classic add color and nutritional value.

Serves 4

8 ounces medium egg noodles

2 tablespoons olive oil

1 pound skinless, boneless turkey breast, cut into 2 x 1/2-inch strips

2 carrots, thinly sliced

8 ounces small fresh mushrooms, halved

3/4 cup canned low-sodium chicken broth

1 cup frozen peas

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon dried rosemary, crumbled

1/2 cup reduced-fat sour cream

1 tablespoon all-purpose flour

In a large pot of boiling water, cook noodles according to package directions until firm-tender; drain.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add turkey and sauté 3 minutes or until just cooked through. Using a slotted spoon, transfer to a plate.
Add remaining oil to skillet, add carrots and mushrooms, and sauté 3 minutes or until mushrooms begin to release their liquid. Add 1/2 cup water, broth, peas, salt, pepper, and rosemary and bring to boil. Reduce heat and simmer, uncovered, 2 minutes or until carrots are tender.
In a small bowl, combine sour cream and flour, then whisk into skillet. Return turkey and any juices to skillet and cook 2 minutes or until sauce is thickened. Serve over hot egg noodles.

HEARTY BROCCOLI, POTATO, AND SMOKED TURKEY STEW

This is a warm and welcoming one-dish meal for chilly evenings or potluck suppers.

Serves 4

1 tablespoon olive oil

1 large onion, finely chopped

3 garlic cloves, minced

2 carrots, cut into 1-inch lengths

12 ounces all-purpose potatoes, peeled and cut into 1/2-inch chunks

3/4 cup chicken stock

1/2 teaspoon dried tarragon

1/4 teaspoon black pepper

1 bunch broccoli

8 ounces unsliced smoked turkey, cut into 1/2-inch chunks

1 cup frozen whole-kernel corn

Heat oil in a large saucepan over medium heat. Add onion and garlic and sauté 7 minutes. Add carrots and potatoes and stir to coat.
Add 1 cup water, stock, tarragon, and pepper and bring to boil. Reduce heat and simmer, covered, 17 minutes or until potatoes and carrots are almost tender.
Meanwhile, trim tough stem ends from broccoli and cut tops into small florets. Peel stalks and slice thinly. Add florets and stalks to pan and simmer, covered, 5 minutes.
Add turkey and corn and cook 3 minutes or just until heated through.

PHEASANT STEW WITH GINGER

Casseroling is an excellent way to cook pheasant, since it produces succulent pieces of both breast and dark meat, and the goodness from both creates a rich sauce.

Serves 4

1 tablespoon sunflower oil

1 pheasant (about 2 1/4 pounds), cut into

4 or 8 pieces

2/3 cup shallots or pearl onions, peeled and halved

1 large fennel bulb, cut into 8 wedges and leaves reserved

4 pieces preserved ginger (about 4 ounces total), cut into thin strips

4 tablespoons white Zinfandel or other white wine

1 1/4 cups chicken stock

Salt and black pepper

Preheat oven to 375°F. Heat oil in a large
Dutch oven over medium-high heat. Add pheasant and shallots and sauté until browned on all sides.
Add fennel. Turn pheasant skin side up and sprinkle with ginger. Add wine and enough stock to come halfway up pheasant but not cover completely. Season to taste with salt and pepper and bring to boil.
Cover and bake until pheasant is tender, 1 to 1 1/4 hours. Garnish with reserved fennel leaves.