Serves 1

* 1 teaspoon extra-virgin olive oil
* 1/2 small onion, finely chopped
* 1 carrot, finely chopped
* 1 celery stalk, finely chopped
* 1 garlic clove, minced
* Coarse salt and ground pepper
* 14.5 ounces low-sodium vegetable or chicken broth
* 3/4 cup cooked lentils (from a 15-ounce can), rinsed and drained
* 2 teaspoons red-wine vinegar

Directions

1. In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

Reference : marthastewart.com

Ingredients

* 2 tablespoons vegetable oil
* 12 ounces shiitake mushrooms (stems removed), caps thinly sliced
* 4 scallions, white and green parts separated and thinly sliced
* 1 garlic clove, minced
* 1 tablespoon peeled and minced fresh ginger
* Coarse salt
* 2 cans (14.5 ounces each) reduced-sodium chicken broth
* 1/2 package (4.4 ounces) soba (Japanese buckwheat noodles)
* 1 bunch flat-leaf spinach, torn
* 2 tablespoons fresh lime juice
* 1 tablespoon soy sauce

Directions

1. In a large saucepan, heat oil over medium. Add mushrooms, scallion whites, garlic, and ginger; season with salt. Cook, stirring occasionally, until mushrooms are tender, 6 minutes.
2. Add broth and 3 cups water; bring to a boil. Add soba; reduce to a simmer, and cook 5 minutes. Add spinach; cook just until tender, about 1 minute. Add lime juice and soy sauce. Serve topped with scallion greens.

Reference : marthastewart.com

Everyone has a personal spin on the recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour).

There’s no need to make a separate stock; the vegetables and meat form their own satisfying broth.

Ingredients

Serves 6

* 1 whole chicken (about 4 pounds), cut into pieces (including back)
* 8 cups water
* Coarse salt
* 3 medium onions, thinly sliced (4 cups)
* 2 celery stalks, sliced crosswise 1/4 inch thick
* 4 garlic cloves, crushed
* 6 medium carrots, sliced 1/2 inch thick

Directions

1. Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
2. Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
3. Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
4. Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

Reference : marthastewart.com

Ingredients

Makes 6 cups

* 6 tablespoons unsalted butter
* 2 medium yellow onions, chopped
* 2 cloves garlic, chopped
* 24 ounces canned whole plum tomatoes
* 3 cups homemade or low-sodium store-bought chicken stock
* 2 teaspoons sea salt
* 1/4 teaspoon freshly ground black pepper

Directions

1. Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
2. Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.
3. Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.

Reference : marthastewart.com