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 ...

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 ...

Pat chicken dry with paper towels and season the side without the skin with the salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Add half of the chicken, skin side down, and ...

Note: Cream of chicken and mushroom soup is a combination of the two ingredients. If not available, use 1 can cream of chicken and 1 can cream of mushroom.

4) Bake the dutch oven chicken in a 350 degree oven for an hour or until fully cooked. 5) You can also cook over campfire coals for about an hour or until the chicken is fully cooked.

Meanwhile, heat 3 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium low. Add onion; cook, stirring occasionally, until tender, 6 to 8 minutes.

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 ...

Garten also builds flavor from the ground up. She roasts bone-in, skin-on chicken breasts in the oven, then removes the meat from the bone, and uses that flavorful, juicy chicken in the soup. She ...

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 ...