Soups & Stews
Warming, filling chicken soup just may be the ultimate panacea. Cooking the noodles in the broth enriches both the noodles' flavor and the soup itself, which thickens slightly from the released starches.
Chicken noodle soup recipe with photo from Babushka's Kitchen in northeast Ohio.
There are all sorts of ways to garnish this popular Peruvian morning dish.
Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois.
Tender, hand-cut noodles are a hallmark of this delicious from-scratch soup.
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy.
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well.
The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans.
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.
This authentic soup from Singapore is made with wheat-flour noodles called mee swa; hence the unusual name.
Parsley, long dismissed as a mere garnish, proves itself a flavorful accent in this soup.
Saimin noodles, made from fine white flour and sold fresh, are the key to this warming soup.
The concept of this soup is to use up all the bits of vegetables and pantry items in your kitchen to create a simple soup that will be inherently different each time you make it.
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