Hot Soups Recipe

Place 10 cups water in a large stockpot. Add quartered onion, chopped carrots, chopped celery, crushed garlic, bay leaves, peppercorns, parsley stems and 1 tablespoon kosher salt.

Bring to a gentle boil over high heat, then reduce heat to low and simmer, partially covered, for 45–60 minutes to extract flavor.

Strain broth through a fine-mesh sieve into a clean container, pressing on solids to extract liquid. Discard solids. Taste and adjust seasoning; reserve 8–10 cups for the soups. Cool if not using immediately.

Prep

If using raw chicken, poach 2 chicken breasts in 4 cups of the prepared broth for 12–15 minutes until cooked through, then shred. If using rotisserie, shred directly. Have shredded chicken ready.

In a large pot, heat 1 tablespoon olive oil over medium heat. Add the diced onion, 1 cup sliced carrots and 1 cup sliced celery. Sauté until softened, about 6–8 minutes.

Add 6 cups of the prepared vegetable broth to the pot and bring to a simmer. Stir in fresh thyme, 1 teaspoon salt and 1 teaspoon freshly ground black pepper.

Add 2 cups egg noodles and simmer until noodles are al dente, about 6–8 minutes (follow package time).

Stir in shredded chicken and 2 tablespoons chopped fresh parsley. Warm through for 2–3 minutes, taste and adjust salt and pepper.

Ladle into bowls and garnish with extra parsley, croutons or grated Parmesan as desired. Serve hot with lemon wedges on the side.

In a medium heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat. Add the finely diced onion and sauté until translucent, about 5–7 minutes.

Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Pour in the entire can of tomatoes with juices. Break up tomatoes with a wooden spoon. Add 2 cups prepared broth, 1 teaspoon sugar, 1 teaspoon salt and 1 teaspoon black pepper. Bring to a simmer and cook gently for 15–20 minutes to meld flavors.

Remove from heat. Use an immersion blender to purée the soup until smooth (or transfer in batches to a blender and carefully purée, then return to pot).

Stir in 1 cup heavy cream and 1 cup chiffonade basil. Return to low heat and warm through (do not boil) for 3–5 minutes. Taste and adjust seasoning with additional salt, pepper or a pinch more sugar if tomatoes are very acidic.

Serve hot, topped with a drizzle of cream, extra basil and toasted bread or croutons. Sprinkle grated Parmesan if desired.

In a medium saucepan, combine 2 cups coconut milk and 2 cups chicken or vegetable broth. Add bruised lemongrass, sliced galangal (or ginger), torn kaffir lime leaves (if using) and smashed Thai chiles.

Bring mixture to a gentle simmer over medium heat, then reduce heat and simmer for 8–10 minutes to infuse aromatics.

Add 2 cups sliced mushrooms and simmer 3–4 minutes until just tender.

Stir in 2 tablespoons fish sauce and 1 teaspoon brown sugar. Add cooked shrimp or sliced cooked chicken and heat through for 2–3 minutes (do not overcook shrimp).

Remove the aromatics (lemongrass stalks, galangal slices and lime leaves) with a slotted spoon. Stir in 3 tablespoons fresh lime juice and 2 tablespoons chopped cilantro. Taste and balance with more fish sauce (saltiness), lime juice (acidity) or sugar (sweetness) as needed.

Ladle into bowls and garnish with extra cilantro and lime wedges. Serve immediately while hot.

Prepare garnishes relevant to each soup: chop parsley or cilantro, toast bread or make croutons, shave Parmesan, and slice lemon/lime wedges.

Add garnishes at service time so they remain fresh and bright. Offer lemon/lime wedges with chicken noodle and Thai soups and fresh basil with the tomato soup.