Add the roasted sweet potatoes, butternut squash, and chicken broth to the pot with the aromatics. Bring the mixture to a ...

Add Stock, salt, pepper, Parmesan rind (if using), and reserved chicken pieces to Dutch oven; bring to a boil over high. Reduce heat to medium; simmer, uncovered and undisturbed, until a ...

In a large stockpot, place reserved chicken bones in 3 quarts of cold water. Bring to a rolling boil, reduce to simmer and cook 1 hour. Strain and reserve 2½ quarts of stock, discarding bones. In ...

Roasted Chicken Broth: 1 roasted chicken carcass, broken up into smaller pieces; 8 cups cold water; Chicken Noodle Soup: 2 tbsp olive oil; 1 small onion, finely chopped; 2 large or 3 small carrots ...

Bring a large pot of salted water to a boil. Scoop the chilled matzo mixture into 1/4-cup balls, using wet hands to roll them until smooth. You should have about 14 matzo balls.

Butternut squash, carrots, onions, and garlic are roasted together and fill the soup with a rich, caramelized flavor. This ...

Roasted Chicken Stock. By Eric Kim. Yield: 1 1/2 to 2 quarts. Total time: 1 hour, 10 minutes. 1 leftover carcass from a whole roasted chicken, meat picked off and saved for another use; 1 large ...

A D.C. soup company, which became a national retail business, is expanding its product line to help home cooks make some high ...