Skip to: SOUP – CHICKEN STOCK – STEWS
We’ve hit that point in winter when temperatures have been freezing for weeks, leaving me wondering if I’ll ever experience warm again. All I want to do is hibernate in my apartment with piping-hot soup and slow-simmering, stick-to-your-ribs stews.
Last year, while perusing Ina extensive collection of comfort food recipes, I compiled my favorite soups and stews to share with you.
From stews with the volume turned up like Filet of Beef Bourguignon and Lamb Stew with Spring Vegetables to classic soups like Lentil Sausage and Chicken Noodle, Ina’s got something for everyone.
I’m also sharing my modified version of Ina’s liquid gold because these cold winter days are the perfect chance to stay indoors and make a big batch of chicken stock.
SOUP
Easy Tomato Soup & Grilled Cheese Croutons
Foolproof, page 119 (Recipe)
French Onion Soup
Barefoot Contessa Cookbook, page 76 (Recipe)
Roasted Potato Leek Soup
Back to Basics, page 63 (Recipe)
Split Pea Soup with Crispy Kielbasa
Modern Comfort Food, page 62 (Recipe)
Rosemary White Bean Soup
The Barefoot Contessa Cookbook, page 83 (Recipe)
Lobster Corn Chowder
Back to Basics, page 55 (Recipe)
Winter Minestrone & Garlic Bruschetta
Foolproof, page 53 (Recipe)
Shrimp Bisque
Barefoot Contessa at Home, page 52 (Recipe)
Onion & Fennel Soup Gratin
How Easy Is That, page 57 (Recipe)
Chicken Noodle Soup
Family Style, page 31 (Recipe)
Lentil Sausage Soup
Barefoot in Paris page 90 (Recipe)
Mexican Chicken Soup
Barefoot Contessa at Home, page 34 (Recipe)
Seafood Chowder
Parties, page 219 (Recipe)
CHICKEN STOCK
Ina’s Chicken Stock, modified
Various books (Recipe)
Ina’s Chicken Stock (aka Liquid Gold) is an iconic recipe that she shares in nearly every cookbook! While nothing beats it, I often use Better Than Bouillon because: 1) store-bought is fine, and 2) I don’t have room in my freezer to store homemade stock. I make a modified version for several reasons:
- My largest pot isn’t big enough for the full recipe
- I can’t justify using three whole chickens that get discarded afterward (I once tried making chicken salad with the leftover meat, but it was flavorless)
- I prefer to think of this as a “clean out the fridge/freezer” recipe, only buying a few supplemental ingredients
So how do I make it?
- Keep a gallon-sized ziplock bag in the freezer and add uncooked chicken parts whenever you have them (backbones, unused thighs or legs, etc.). Once the bag is full, you’re ready to make stock.
- Place the frozen chicken parts in your largest stockpot and add approximately one pound of whole legs and/or thighs.
- Then throw in any veggies from your fridge that sound good (many are on Ina’s ingredient list) – I typically always have leftover carrots, celery, onions and garlic so those always go in. Whole peppercorns and salt is a must. From there I view everything as optional. Throw in whatever herbs you have sitting around. Any uncooked veggies (fennel, mushroom, parsnips, leeks, etc.)
- Once everything has been added to the stockpot, you add enough water to cover all the ingredients and follow Ina’s instructions from there!
STEWS
Chicken Stew with Biscuits
Family Style, page 90 (Recipe)
Coq Au Vin
Back to Basics, page 115 (Recipe)
Parker’s Beef Stew
Back to Basics, page 124 (Recipe)
Cioppino
Cook Like A Pro, page 87 (Recipe)
1770 House Lamb & Chickpea Curry
Cook Like A Pro, page 109 (Recipe)
Vegetable Pot Pie
Parties, page 225 (Recipe)
Osso Buco
Foolproof, page 144 (Recipe not online)
Ultimate Beef Stew
Modern Comfort Food, page 104 (Recipe)
Provencal Fish Stew with Sriracha Rouille
Make It Ahead, page 137 (Recipe)
Lamb Stew with Spring Vegetables
Cooking for Jeffrey, page 99 (Recipe)
Shellfish & Chorizo Stew
Modern Comfort Food, page 126 (Recipe not online)
Filet of Beef Bourguignon
The Barefoot Contessa Cookbook, page 123 (Recipe)
More “Best of Ina” lists here.
