Soup/Stew

We highly recommend making this creamy chicken and wild rice soup a day or two ahead; it actually gets better after a night in the refrigerator.

Ochazuke (Japanese green tea over rice) is a soup is made with fresh or leftover rice in your rice bowl and green tea; add toppings to make it a full meal.

Ozoni is the first soup of the New Year that Japanese people sip for good luck and good fortune.

Serve this dish of dumplings over mushroom stew with a bright winter slaw or some pickles on the side.

The carrots melt into the broth of this comforting soup with meatballs.

Our best vegan chili recipe is flavored with lots of spice and both fresh tomatoes and tomato sauce—and gets extra heft from a bit of bulgur.

This creamy white chicken chili with beans and corn is a quick one-pot meal. Add avocado, cilantro, and tortilla chips and you have a crowd-pleasing dinner.

This simple chicken noodle soup recipe from New York’s storied 2nd Avenue Deli makes an extra rich version of Jewish penicillin full of perfectly tender meat.

Don't skip the garnishes on this vegan red pozole recipe; you need them for both texture and flavor.

Caramelizing onions with bell pepper, tomato paste, garlic, and spices sets the stage for a shortcut vegetarian chili.

A few tricks make this hearty weeknight black bean chili recipe great.

Tart Granny Smith apples add zing to this earthy, creamy butternut squash soup, while a bit of bacon lends salty richness.

Chogae guksu has a refreshing, cold broth, with chicken, veggies, and egg to make it a balanced meal.

This delicate soup relies on egg yolk and cornstarch prevent the yogurt from curdling as it cooks.

The noodles for this Tibetan soup are made by pulling the dough and tossing it into the Thenthuk pot.

Cookbook author Reem Kassis shares her take on a beloved childhood snack of melon slices and almond juice.