The Editors of Southern Living - Soups, stews, and chilis: comfort food in a bowl

Southern Living Soups Stews and Chilis Comfort Food in a Bowl Chicken and Seafood Soups Southern Italian Chicken Soup Makes 8 servings
Hands-On Time 45 min.
Total Time 50 min. Fresh Parmigiano-Reggiano has a rich, sharp flavor that you cant get from the pre-grated varieties. It is a little more expensive, but less goes a long way. 1 large onion, diced 1 celery rib, thinly sliced 2 carrots, chopped 1 garlic clove, minced 3 Tbsp. olive oil, divided 6 cups chicken broth 1 (15.5-oz.) can diced tomatoes 1 tsp. dried crushed red pepper 4 (6- to 8-oz.) skinned and boned chicken breasts tsp. table salt tsp. black pepper 2 cups sliced fresh okra 1 (15.5-oz.) can black-eyed peas, drained and rinsed 1 (9-oz.) package refrigerated cheese-filled tortellini Freshly shaved Parmigiano-Reggiano cheese Saut first 4 ingredients in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes or until tender. hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes or until tender.

Stir in broth and next 3 ingredients; bring to a boil, stirring occasionally. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes. Meanwhile, sprinkle chicken with salt and black pepper. Cook in remaining 1 Tbsp. hot oil in a large nonstick skillet over medium-high heat 5 minutes on each side or until lightly browned. Cool slightly (about 5 minutes); cut into 1-inch pieces.

Add okra, black-eyed peas, and chicken to Dutch oven. Simmer, stirring occasionally, 10 minutes or until okra is tender. Add tortellini, and cook, stirring occasionally, 3 minutes or until tortellini is done. Serve with Parmigiano-Reggiano. Freezer Friendly Lemon-Chicken Soup Makes 5 qt.
Hands-On Time 30 min.
Total Time 2 hours, 15 min. olive oil 1 (1-lb.) package carrots, diagonally sliced 4 tsp. lemon zest 2 bay leaves 2 tsp. table salt cup loosely packed fresh flat-leaf parsley leaves Toppings: cooked barley, cooked green beans, lemon slices Bring chicken and water to cover to a boil in a Dutch oven over medium-high heat; reduce heat to low, and simmer 1 hour. table salt cup loosely packed fresh flat-leaf parsley leaves Toppings: cooked barley, cooked green beans, lemon slices Bring chicken and water to cover to a boil in a Dutch oven over medium-high heat; reduce heat to low, and simmer 1 hour.

Remove chicken, reserving liquid, and let cool 15 minutes. Shred chicken. Pour reserved cooking liquid through a fine wire-mesh strainer into a bowl, discarding solids; wipe Dutch oven clean. Add water to cooking liquid to equal 10 cups. Saut onion, celery, and garlic in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until tender. Add shredded chicken, cooking liquid, carrots, and next 3 ingredients.

Cover, reduce heat to medium, and cook 20 minutes or until carrots are tender. Remove and discard bay leaves. Add parsley. Serve with desired toppings. Note: Freeze any leftovers in small containers for lunches and when someone has a case of the sniffles. Souper Tip Rub the lemon against a Microplane zester, only removing the yellow skin and not the white pith, which tends to have a bitter flavor.

Matzo Ball Soup Makes about 3 qt.
Hands-On Time 30 min.
Total Time 4 hours 1 (1-oz.) package fresh dill 1 bunch fresh parsley Kitchen string 3 skin-on, bone-in chicken breasts (about 3 lb.) 1 medium onion, quartered 4 medium carrots, thinly sliced 3 parsnips, thinly sliced 3 celery ribs 2 Tbsp. vegetable oil 4 large eggs, lightly beaten 1 cup matzo meal 1 tsp. kosher salt 1 to 2 Tbsp. fresh lemon juice 2 tsp. kosher salt tsp. ground white pepper Fresh dill sprigs Tie half of dill and half of parsley in a bunch with kitchen string.

Chop remaining dill and parsley to equal 2 tsp. each. Bring chicken, next 4 ingredients, dill-parsley bunch, and 3 qt. water to a boil in a large Dutch oven over medium-high heat; skim any foam with a slotted spoon. Cover, reduce heat to medium-low, and simmer 2 to 3 hours or until chicken is tender and falls off the bone. Meanwhile, whisk together oil, eggs, and cup water.

Add matzo meal and 1 tsp. kosher salt; whisk until well blended. Cover and chill 30 minutes. Remove soup from heat. Skim fat from surface of broth. Remove chicken and celery.

Pour broth through a fine wire-mesh strainer into a large bowl. Return broth, carrots, and parsnips to Dutch oven, discarding onion and herb bunch. Let chicken, celery, and broth mixture cool 30 minutes. Meanwhile, shape matzo batter into 18 (1-inch) balls (about 1 Tbsp. each), using wet hands. water to a boil in a large saucepan over medium-high heat. water to a boil in a large saucepan over medium-high heat.

Drop matzo balls into boiling water; return to a boil. Cover, reduce heat to medium-low; simmer 30 minutes. Remove matzo balls from water with a slotted spoon. Squeeze juice from cooled celery ribs into broth. Discard celery ribs. Skin and bone chicken; shred chicken.

Add matzo balls, shredded chicken, lemon juice, 2 tsp. kosher salt, and pepper to broth. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 8 minutes. Stir in reserved dill and parsley; cook 2 minutes. 2 (6-oz.) packages long-grain and wild rice mix 10 cups chicken broth, divided 3 Tbsp. butter 1 cup sliced fresh mushrooms 1 cup chopped onion 1 cup chopped celery cup butter cup all-purpose flour cup half-and-half 2 Tbsp. dry white wine 2 cups cooked shredded chicken breasts Garnishes: fresh parsley leaves, freshly cracked pepper Bring rice, 4 cups chicken broth, and 1 seasoning packet from rice mix to a boil in a saucepan over medium-high heat. dry white wine 2 cups cooked shredded chicken breasts Garnishes: fresh parsley leaves, freshly cracked pepper Bring rice, 4 cups chicken broth, and 1 seasoning packet from rice mix to a boil in a saucepan over medium-high heat.

Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. (Reserve remaining seasoning packet for another use.) Meanwhile, melt 3 Tbsp. butter in a large skillet over medium heat; add mushrooms, onion, and celery, and cook, stirring often, 10 to 12 minutes or until tender. Melt cup butter in a Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 1 minute, or until thickened and bubbly. Gradually whisk in remaining 6 cups broth, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Whisk in half-and-half and wine.

Stir in mushroom mixture, chicken, and rice. Cook, stirring occasionally, 5 to 10 minutes or until thoroughly heated. (Do not boil.) Souper Tip Cooking the rice mix in the chicken broth infuses it with a lot of additional flavor. When preparing rice for a side dish, try cooking it in chicken, vegetable, or beef broth instead of water. How To: Break Down a Rotisserie Chicken Consider these tips when preparing and using a rotisserie chicken Its easiest to cut up a rotisserie chicken when its warm. Either cut it up as soon as you come home from the grocery store, or warm the chicken for 15 minutes in a 350 oven.