8servings

Ingredients

• 2 tbsp. olive oil
• 1 small onion, chopped
• 3 garlic cloves, chopped
• 1/4 c. dry white wine
• 2 sprigs fresh thyme
• 8 c. chicken stock
• 1 lb. ground chicken breast
• 1/4 c. plain dry breadcrumbs
• 1 large egg
• 2 tbsp. grated Parmesan cheese, plus more for serving
• 2 tbsp. chopped fresh flat-leaf parsley
• 2 tbsp. chopped fresh basil, plus more for garnish
• Kosher salt
• Ground black pepper
• 6 c. assorted vegetable noodles (such as zucchini, yellow squash, carrots, or butternut squash)
• 1 pint cherry tomatoes, halved
• 1 tbsp. red wine vinegar

Directions:

1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until golden brown, 4 to 6 minutes. Add wine and thyme. Cook until wine is syrupy, 1 minute. Add chicken stock. Cover; bring to a simmer.

2. Meanwhile, gently stir together chicken, breadcrumbs, egg, Parmesan, parsley, basil, and 1/2 teaspoon each salt and ­pepper in a bowl. Form into 30 meatballs. Drop meatballs into broth. Reduce heat to low, cover, and simmer until meatballs are cooked through, 7 to 9 minutes.

3.Add noodles and tomatoes. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes. Stir in vinegar. Season with salt and pepper. Serve immediately, garnished with basil and Parmesan.

Ingredients

• 8 c. chicken stock
• 1 1/2 lb. boneless, skinless chicken breast
• 1 (1 1/2-inch) piece fresh ginger, halved lengthwise
• 6 garlic cloves, sliced
• 1 (3.5-ounce) package shiitake mushrooms, halved
• 1 tbsp. soy sauce
• 2 tsp. toasted sesame oil (if intolerant, use olive oil)
• 4 baby bok choy, separated into leaves
• 2 c. snow peas
• 3 scallions, sliced
• 6 c. assorted vegetable noodles (such as zucchini, yellow squash, carrots, or butternut squash)

Directions:

1. Combine stock, chicken, ginger, and garlic in a large pot or Dutch oven. Bring to a boil. Reduce heat to low and simmer, covered, until chicken is cooked through, 25 to 30 minutes. Add mushrooms, soy sauce, and sesame oil and simmer, covered, until mushrooms are tender, 8 to 10 minutes. Remove chicken and shred with two forks.

2. Add noodles to pot and cook, stirring occasionally, until beginning to soften, 2 to 4 minutes. Stir in chicken, bok choy, and snow peas. Cook until vegetables are crisp-tender, 1 to 2 minutes. Stir in scallions just before serving

8 servings

Ingredients

• 1 1/2 c. macaroni
• 1 1/4 lb. boneless, skinless chicken breast, cubed
• Kosher salt
• Freshly ground black pepper
• 4 tbsp. unsalted butter, divided
• 1 small onion, chopped
• 1 small red bell pepper, chopped
• 1/3 c. all-purpose flour, spooned and leveled
• 4 c. chicken stock
• 4 c. whole milk whole milk (if intolerant to milk use coconut cream)
• 2 tsp. Dijon mustard
• 1 small head broccoli, cut into small florets (about 4 cups)
• 8 oz. extra-sharp cheddar cheese, grated (about 2 cups)
• Sliced fresh chives, for garnish

Directions:

1. Cook pasta according to package directions; set aside.

2. Season chicken with salt and pepper. Melt 1 tablespoon butter in a large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through, 6 to 9 minutes. Remove chicken to a plate.

3. Reduce heat to medium. Add onion, bell pepper, and remaining 3 tablespoons butter to pot. Cook, stirring occasionally, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 minute. Slowly stir in stock, then milk and mustard. Simmer until thickened, about 7 to 8 minutes.

4. Stir in broccoli and reserved chicken. Simmer until broccoli is tender and soup is thickened, 4 to 6 minutes. Remove from heat and let stand 1 minute (this prevents soup from breaking). Stir in cooked pasta. Gradually stir in cheese until melted and smooth. Season with salt and pepper. Garnish with chives.

Ingredients

• 2 lb. boneless, skinless chicken thighs
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. canola oil
• 1 small onion, chopped
• 1 poblano pepper, chopped
• 3 garlic cloves, chopped
• 2 tbsp. tomato paste
• 1 tbsp. chili powder
• 1 1/2 tsp. ground cumin
• 2 (10-ounce) cans diced tomatoes with mild green chiles
• 8 c. chicken stock
• 1 (15-ounce) can ­hominy, rinsed
• 1 1/2 c. chopped fresh tomatillos
• 1 1/2 c. fideo pasta (if intolerant to fideo, use edame noodles)
• 1/2 c. chopped fresh cilantro, plus more for serving
• Crunchy Fideo, sliced radishes, jalapeños, sour cream, and lime wedges, for serving

Directions:

1. Season chicken with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Cook chicken, in batches, until golden brown, 3 to 5 minutes per side. Remove to a plate.

2. Add onion, pepper, and garlic to pot. Cook, stirring occasionally, until golden brown, 4 to 6 minutes. Stir in tomato paste, chili powder, cumin, and oregano. Cook, stirring, until fragrant, 1 minute. Stir in tomatoes and cook, scraping browned bits from the bottom of the pot. Stir in stock, hominy, tomatillos, and reserved chicken.

3. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, until chicken is tender, 28 to 30 minutes. Remove chicken and shred with two forks; return to pot. Stir in fideo pasta. Simmer, stirring occasionally, until pasta is tender, 14 to 16 minutes. Stir in cilantro. Season with salt and pepper. Serve with cilantro, Crunchy Fideo, radishes, jalapeños, sour cream, and lime wedges.

Crunchy Fideo:

1. Heat 1/3 cup canola oil in a large skillet over medium-high heat. Add 1 cup uncooked fideo pasta and cook, stirring, until golden brown, 1 to 2 mins.

2. Remove, with a slotted spoon, to a paper towel-lined plate. Season with kosher salt and pepper.

8 servings

Ingredients

• 1 (8-ounce) package rice noodle
• 1 1/2 lb. boneless, skinless chicken thighs, chopped
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. canola oil
• 1 small onion, chopped
• 3 garlic cloves, sliced
• 2 tsp. curry powder
• 1 1/2 tsp. chili powder
• 1/4 tsp. ground cinnamon
• 8 c. chicken stock
• 1 (15-ounce) can chickpeas, rinsed)
• 1/2 c. chopped dried apricots
• 1 (16-ounce) package cubed butternut squash
• 1 c. canned coconut milk
• 1 tbsp. fresh lime juice
• 3 scallions, sliced
• Fresh cilantro, for serving

Directions:

1. Cook noodles according to package directions.

2. Meanwhile, season chicken with salt and ­pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Add chicken, onion, and garlic. Cook, stirring occasionally, until browned, 7 to 9 minutes. Stir in curry ­powder, chili powder, and cinnamon. Cook, stirring constantly, until fragrant, 1 minute. Add chicken stock, chickpeas, and apricots; bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, 20 ­minutes. Add butternut squash and cook until ­tender and soup has thickened slightly, 8 to 10 minutes.

3. Add coconut milk and cook until warm, 2 to 3 minutes. Remove from heat and stir in lime juice and scallions. Season with salt and pepper.

4. Divide noodles among serving bowls and top with soup. Garnish with cilantro.

Ingredients

• 2 tbsp. olive oil
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 small onion, chopped
• 5 garlic cloves, chopped
• Kosher salt
• Freshly ground black pepper
• 1/4 c. dry white wine
• 8 c. chicken stock
• 2 1/2 lb. bone-in, ­skinless chicken breast and thighs
• 2 1/2 c. uncooked wide egg noodles
• 3 tbsp. chopped fresh flat-leaf parsley
• 2 tbsp. chopped fresh dill
• 2 tbsp. fresh lemon juice

Directions:

1. Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened and golden brown, 8 to 10 minutes. Add wine and cook until syrupy, 1 minute. Add chicken stock and chicken pieces. Season with salt and pepper. Bring to boil over high heat. Reduce heat to low, cover, and simmer until chicken is cooked through, 40 to 45 minutes.

2. Remove chicken; shred thighs with two forks and chop breasts into large bite-size pieces. Return meat to pot; discard bones.

3. Add noodles to soup and cook, stirring often, until tender, 6 to 7 minutes. Remove from heat and stir in parsley, dill, and lemon juice. Season with salt and pepper.

4 Servings

Ingredients

• 2 c. whole milk (OR Coconut cream)
• 2 1/2 c. vegetable stock
• 1 small head cauliflower (about 1 pound total), separated into florets
• 3/4 lb. Yukon gold potatoes, peeled and chopped
• 1 small onion, chopped
• 2 cloves Garlic, crushed
• 4 sprigs thyme
• Kosher salt and freshly ground black pepper
• 3 tbsp. unsalted butter
• 3 c. cubed ciabatta bread (or Asian Rice donuts/crackers)
• 1/3 c. heavy cream
• 1/3 c. pomegranate seeds
• Chopped chives, for serving

Directions:

1. Combine milk, stock, cauliflower, potato, onion, garlic, and thyme in a large saucepan. Season with salt and pepper. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, until the vegetables are very tender, 18 to 20 minutes.

2. Meanwhile, melt butter in a large skillet over medium heat. Cook, swirling occasionally, until golden brown, 2 to 4 minutes. Add bread and cook, stirring often, until toasted, 10 to 12 minutes. Season with salt and pepper.

3. Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.

4. Serve topped with croutons, pomegranate seeds, and chives.

PER SERVING: protein: 11 g; fat: 21 g; carbohydrate: 48 g; fiber: 6 g; sodium: 516 mg; cholesterol: 57 mg; calories: 420.

Ingredients

• 7 lb. broccoli
• 3/4 c. olive oil
• Kosher salt
• pepper
• 8 stalk celery
• 1 lb. carrots
• 2 medium onions
• 2 large shallots
• 3 1/2 qt. low-sodium vegetable or chicken broth
• 1 qt. milk
• 1 loaf crusty whole wheat bread (or sour dough splet/rye bread)
• 1/2 c. grated sharp Cheddar (or tofu)
• 1/2 c. sour cream or crème fraiche (coconut cream with lemon juice)

Directions:

1. Heat oven to 400 degrees F. Line 3 rimmed baking sheets with foil. On 1 sheet, toss the broccoli with 1/2 cup oil and 1 tablespoon salt. Divide the broccoli between the other sheets, arranging in an even layer. Roast until golden brown, 20 to 25 minutes.

2. Meanwhile, heat the remaining 1/4 cup olive oil in a large stockpot over medium heat. Add the celery, carrots, onions, shallots, and 1 teaspoon each salt and pepper and cook, stirring occasionally, until the vegetables are just tender, 12 to 15 minutes.

3. Add the roasted broccoli and broth to the pot and bring to a boil. Reduce heat and simmer until the vegetables are tender, 30 to 35 minutes.

4. Remove from heat and add the milk. Using an immersion blender (or a standard blender, working in batches), purée the soup, adding more milk if it's too thick.

5. Serve with crusty bread, cheese, and sour cream, if desired.