Dutch Oven Beef Barley Soup is a cozy, hearty dish with tender beef, wholesome barley, and a medley of vegetables simmered in a rich, savory beef bone broth. It’s a nourishing one-pot meal full ...

Being in the PNW, cold gray weather can be a constant. Soup is on the menu year-round often, but this week the rain has ...

Parmesan cheese, tangy sun-dried tomatoes, and tender kale transform this white chicken chili into a hearty, creamy bowl so ...

Meanwhile, sauté onions and celery in Dutch oven or stockpot until tender. Add chicken and all other ingredients, stir well, and simmer 20 to 30 minutes. Remove bay leaf, and serve.

This image provided by America's Test Kitchen in October 2018 shows the cover for the book "Cook It In Your Dutch Oven." It includes a recipe for Curried Butternut Squash and Apple Soup.

This soup is broth-y but full of soft, velvety onions, and rich in umami. Plus a slab of cheesy bread never hurt anyone. (Though they seem like small additions, I must insist on the herbs—they ...

Get that pot out, and show it some love this weekend. Although it’s heavy and bulky and awkwardly named, it’s a kitchen workhorse. (Or at least, it should be!) Once you start cooking with it ...

As temperatures are starting to drop, it’s the perfect time for soup. Debi Morgan, the creator of Southern food blog Quiche My Grits, recently shared her "Three Bean Chicken Soup" recipe with ...

The oven ensures even cooking at a constant temperature, and because it’s so low (300 F.) the chicken won’t get dry — even the breast, as it essentially poaches.

Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.