1. What are some easy soup and stew recipes?

Easy soup and stew recipes include classics like chicken noodle soup, beef stew, tomato basil soup, and lentil stew. These dishes are hearty, comforting, and simple to prepare.

2. How can I make a healthy soup or stew?

To make a healthy soup or stew, focus on using fresh vegetables, lean proteins such as chicken or beans, and low-sodium broths. You can also incorporate whole grains like quinoa or barley for added nutrition.

3. Can I prepare a quick soup or stew for dinner?

Yes, you can prepare a quick soup or stew by using ingredients like canned beans, pre-chopped vegetables, or frozen meats, and cooking in a pressure cooker or Instant Pot. Recipes like vegetable soup or chicken chili can be made in under 30 minutes.

4. What are some vegetarian soup and stew options?

Vegetarian soups and stews include lentil soup, minestrone, and butternut squash stew. These meals are packed with flavor and plant-based protein, making them perfect for a meatless dinner.

Soup and Stew Recipes for Every Season

Name: Classic Chicken Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb boneless, skinless chicken breasts; 8 cups chicken broth; 2 carrots, sliced; 2 celery stalks, sliced; 1 onion, chopped; 3 cloves garlic, minced; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon dried parsley; Salt and pepper, to taste; 6 oz egg noodles; Fresh parsley for garnish (optional)

Description

This chicken noodle soup is simple to make, full of flavor, and the ultimate comfort food.

Ingredients

Scale

1 lb boneless, skinless chicken breasts
8 cups chicken broth
2 carrots, sliced
2 celery stalks, sliced
1 onion, chopped
3 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper, to taste
6 oz egg noodles
Fresh parsley for garnish (optional)

Instructions

In a large pot, bring the chicken broth to a boil. Add chicken breasts and cook for 15-20 minutes until fully cooked. Remove chicken, shred, and set aside.
Add carrots, celery, onion, garlic, bay leaf, thyme, parsley, salt, and pepper to the broth. Simmer for 10 minutes until vegetables are tender.
Stir in the egg noodles and cook for 7-8 minutes until noodles are soft.
Add shredded chicken back into the pot and heat through for 2-3 minutes.
Garnish with fresh parsley and serve hot.

Notes

For a gluten-free option, use gluten-free noodles.
Add a squeeze of lemon juice for brightness.
Store leftovers in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 1 bowl
Calories: 220
Sugar: 3g
Sodium: 520mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 18g
Cholesterol: 45mg