Spicy Chicken and Hominy

Soup
Ingredients
 1 onion, chopped
 2 celery stalks, chopped
 1 clove garlic, chopped
 2 tablespoons olive oil
 kosher salt
 5 cups low-sodium chicken broth
 3 cups shredded rotisserie chicken
 1 15-ounce can hominy, rinsed
 1 tablespoon chipotles in adobo, chopped
 tortilla chips, for serving
 fresh salsa, for serving

How to Make It
Step 1
Cook the onion, celery, and garlic in the oil with ½
teaspoon salt in a large pot over medium heat, stirring
occasionally, until softened, 4 to 6 minutes.
Step 2
Add the chicken broth, chicken, hominy, and chipotles.
Simmer for 5 minutes.
Step 3
Serve the soup with the tortilla chips and salsa.
 Tomato Soup With
Parmesan and Croutons
Ingredients
 2 onions, chopped
 2 tablespoons olive oil
 kosher salt
 1 28-ounce can whole peeled tomatoes, with juices
 4 cups low-sodium chicken broth
 1 teaspoon dried oregano
 1 cup croutons
 2 ounces Parmesan, shaved
How to Make It

Step 1
Cook the onions in the oil with ½ teaspoon salt in a
large pot over medium heat, stirring occasionally, until
softened, 4 to 6 minutes.
Step 2
Add the tomatoes, chicken broth, and oregano. Simmer
until beginning to thicken, 10 to 15 minutes.
Step 3
Transfer to a blender and puree until smooth. Top with
the croutons and Parmesan before serving.
 Mushroom Barley Soup
Ingredients
 1 cup barley
 1 1/2 tablespoons olive oil
 2 medium yellow onions, diced
 kosher salt and black pepper
 1 large carrot, diced
 2 celery stalks, diced
 20 ounces button mushrooms, sliced
 5 cups low-sodium vegetable or chicken broth
 2 bay leaves
 2 teaspoons fresh thyme leaves (about 8 sprigs)
 sliced sourdough or other country bread, toasted (optional)
How to Make It
Step 1
In a medium-size pan, bring the barley and 4 cups of
water to a boil. Cover, reduce heat to medium-low, and
simmer until tender, 30 to 35 minutes.
Step 2
Meanwhile, heat the oil in a large pot over medium-low
heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon
pepper. Cover and cook until the onions have softened,
5 to 7 minutes.
Step 3
Add the carrot and celery and cook, covered, for 6
minutes more.
Step 4
Add the mushrooms, increase heat to medium-high, and
cook, covered, until they release their juices, about 4
minutes.
Step 5
Add the broth, bay leaves, and thyme and simmer,
uncovered, for 10 minutes.
Step 6
Stir in the cooked barley; remove and discard the bay
leaves. If desired, season with additional salt and
pepper and serve with the sourdough toast.
 Creamy Broccoli and
Spinach Soup
Ingredients
 2 leeks, chopped
 4 tablespoons unsalted butter
 kosher salt and black pepper
 6 cups low-sodium vegetable broth
 1 bunch broccoli, chopped
 1 small russet potato, peeled and chopped
 5 ounces spinach
 sour cream

How to Make It

Step 1
Cook the leeks in the butter with ¾ teaspoon salt and ¼
teaspoon pepper in a large pot over medium-high heat,
stirring occasionally, until softened, 4 to 6 minutes.
Step 2
Add the vegetable broth, broccoli, and potato. Simmer
until tender, 18 to 22 minutes.
Step 3
Stir in the spinach until wilted. Transfer the mixture to
a blender and puree until smooth. Top with the sour cream
and black pepper to taste before serving.
 White Bean and Escarole
Soup With Chicken
Sausage
Ingredients
 1/2 pound fully cooked chicken sausages, sliced
 2 tablespoons olive oil
 2 cloves garlic, sliced
 6 cups low-sodium chicken broth
 1 15.5-ounce can cannellini beans, rinsed
and slightly mashed
 1 small head escarole, torn
 kosher salt and black pepper

How to Make It
Step 1
Brown the sausages in the oil in a large pot over medium-
high heat, 3 to 5 minutes. Add the garlic and cook,
stirring, for 1 minute.
Step 2
Add the chicken broth, beans, escarole, ½ teaspoon salt,
and ¼ teaspoon pepper. Simmer until the escarole is
tender, 8 to 10 minutes.