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 ...

Heat olive oil in large dutch oven over medium-high heat. Add ground beef and brown well, crumbling as it cooks. Remove beef ...

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.

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 ...

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.

Instructions Put the chicken in a large donabe, Dutch oven or saucepan and cover with 8 cups cold water. Bring to a boil over high heat. Add the salt, then reduce the heat to medium-low.

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.

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 ...

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.