Try this delicious and easy chicken noodle soup. It doesn't take that long to make and the broth can be used in other recipes. It tastes even more delicious on a cold winter day.
Hearty Chicken Noodle Soup
Makes about 3 quarts, serving 6 to 8
2. Remove and set aside. Add half of chopped onions to kettle; sauté until colored and softened slightly, 2 to 3 minutes.
3. Transfer to medium bowl; set aside. Add half of chicken pieces; sauté until no longer pink, 4 to 5 minutes. Transfer to bowl with onions.
4. Sauté remaining chicken pieces. Return onions and chicken pieces (excluding breasts) to kettle.
5. Reduce heat to low, cover, and simmer until chicken releases its juices, about 20 minutes.
6. Increase heat to high; add boiling water along with both breast halves, 2 teaspoons salt, and bay leaves.
7. Return to simmer, then cover and barely simmer until chicken breasts are cooked and broth is rich and flavorful, about 20 minutes.
8. Remove chicken breasts from kettle; set aside.
9. When cool enough to handle, remove skin from breasts, then remove meat from bones and shred into bite-size pieces; discard skin and bone.
10. Strain broth; discard bones. Skim fat from broth, reserving 2 tablespoons. (Broth and meat can be covered and refrigerated up to 2 days.)
11. Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onions, along with carrot and celery; sauté until softened, about 5 minutes.
12. Add thyme, along with broth and chicken; simmer until vegetables are tender and flavors meld, 10 to 15 minutes.
13. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, stir in parsley, and serve.
Potato Soup
Serves 4 to 6
1. Bring broth, potatoes, and bay leaf to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender, about ten minutes. Discard bay leaf. Using potato masher, coarsely break up potatoes, leaving some large chunks.
2. Meanwhile, melt butter in Dutch oven over medium heat. Cook kielbasa, stirring frequently, until lightly browned in spots, about 4-5 minutes. Add leeks and cook until soft, about 4-5 minutes.
3. Add potato mixture and kale to Dutch oven and simmer until kale is tender, about 5 minutes. Season with pepper and serve.
Italian Pasta and Bean Soup (Pasta E Fagioli)
Makes about 4 quarts, serving 8 to 10
1. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
2. Add onion and celery; cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes.
3. Add garlic, oregano, red pepper flakes, and anchovies; cook, stirring constantly, until fragrant, about 1 minute.
4. Add tomatoes, scraping up any browned bits from bottom of pan.
5. Add cheese rind and beans; bring to boil, then reduce heat to low and simmer to blend flavors, 10 minutes.
6. Add chicken broth, 2 1/2 cups water, and 1 teaspoon salt; increase heat to high and bring to boil.
7. Add pasta and cook until tender, about 10 minutes (refer to package instructions to better estimate pasta cooking time).
8. Discard cheese rind. Off heat, stir in 3 tablespoons parsley; adjust seasoning with salt and pepper.
9. Ladle soup into individual bowls; drizzle each serving with olive oil and sprinkle with a portion of remaining parsley. Serve immediately, passing grated Parmesan separately.
Hearty Beef and Vegetable Soup
Serves 6 to 8
Broth
3 pounds beef blade steaks (about 8 steaks)
Soup
1 tablespoon unsalted butter
1. For the broth: Season blade steaks with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add half of steaks and cook until well browned on both sides, about 8 minutes. Set steaks aside on plate. Repeat with remaining tablespoon oil and steaks.
2. Pour off fat from Dutch oven and return to medium-high heat. Add tomato paste and cook, mashing paste with wooden spoon, for 30 seconds. Add chicken broth, beef broth, and water, and scrape browned buts from bottom of pot with wooden spoon. Return steaks and any accumulated juiced to pot. Add garlic, bay leaves, and thyme and bring to simmer, using wide, shallow spoon to skim off foam or fat that rises to surface. Reduce heat to medium-low and simmer gently (do not boil) until meat is tender, about 2 hours.
3. Transfer steaks and garlic head to rimmed plate to cool. Once cool enough to handle, shred meat into bite-sized pieces, discarding any fat. Using tongs, squeeze garlic cloves into small bowl. Mash with fork until paste forms. Pour broth through fine-mesh strainer. Return shredded beef and garlic paste to broth. (Broth can be refrigerated for 3 days or frozen for 2 months.)
4. For the soup: Melt butter in clean Dutch oven over medium heat. Add onion and carrots and cook until onion is softened but not browned, about 5 minuted. Add tomatoes and broth. Bring to simmer, reduce heat to medium-low, and cook until carrots are tender, about 20 minutes.
5. To serve, adjust seasonings with salt and pepper and sprinkle with parsley.
A good Caesar salad can be hard to come by but is very easy to make at home. Try this recipe with grilled chicken.
Caesar Salad
Serves 4 to 6
Garlic Croutons
2 large cloves garlic , peeled and pressed through a garlic press
Caesar Salad
1 large egg
1. For the croutons: Adjust oven rack to center position and heat oven to 350 degrees. Mix garlic, salt, and oil in small bowl; set aside for 20 minutes. Spread bread cubes out over small baking sheet. Drizzle oil through fine-mesh strainer evenly onto bread; toss to coat. Bake until golden, about 12 minutes. Cool on baking sheet to room temperature. (Croutons can be stored in airtight container for up to 1 day.)
2. For the dressing: Bring water to boil in small saucepan over high heat. Carefully lower whole egg into water; cook 45 seconds. Remove with slotted spoon. When cool enough to handle, crack egg into small bowl with all other dressing ingredients except oil; whisk until smooth. Add oil in slow, steady stream, whisking constantly until smooth. Adjust seasonings. (Dressing may refrigerate in airtight container for 1 day; shake before using.)
3. Place lettuce in large bowl; drizzle with half of dressing, then toss to coat lightly. Sprinkle with cheese, remaining dressing, and croutons; toss to coat well. Divide among individual plates; serve immediately.
All-American Potato Salad
Serves 4 to 6
Russets absorb dressing better than other potatoes, and their starchy texture makes for a rich, slightly crumbly salad.
1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
2. Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
3. Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)
Taco Salad
Serves 4 to 6
2 tablespoons lime juice
1. Combine lime juice, 1 teaspoon minced garlic, 1/2 teaspoon cumin, 1/3 cup olive oil, and salt and pepper to taste in small bowl.
2. Heat remaining teaspoon oil in large skillet over medium heat until shimmering. Add beef and cook, breaking up clumps with wooden spoon, until lightly browned, about 5 minuted. Add remaining garlic, remaining 1 teaspoon cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in tomato paste and water and simmer until thickened, about 3 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.
3. Toss lettuce, tomatoes, and chips with lime juice dressing in large bowl. Divide salad among individual plates and top each portion with some meat mixture. Sprinkle with cilantro and any additional toppings. Serve.
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1 tablespoon vegetable oil
1 whole chicken (about 4 pounds), breast removed and split, remaining chicken cut into 2-inch pieces
2 medium onions , cut into medium dice
2 quarts boiling water
Table salt
2 bay leaves
1 large carrot , peeled and sliced 1/4-inch thick
1 medium rib celery , sliced 1/4-inch thick
1/4 teaspoon dried thyme
2 cups egg noodles (3 ounces), preferably wide
1/4 cup minced fresh parsley leaves
Ground black pepper
1. Heat oil in large soup kettle. When oil shimmers and starts to smoke, add chicken breast halves; sauté until brown on both sides, about 5 minutes.
Potato soup can be very delicious when made right. This next recipe is very good. 
6 cups low-sodium chicken broth
2 pounds red potatoes, peeled and cut into 3/4-inch cubes
2 tablespoons unsalted butter
1 pound kielbasa, cut into 1/2 inch pieces
2 large leeks, white and light green parts only, cut in half lengthwise, then slices thin crosswise
1/2 bunch kale, stems removed and leaves cut crosswise into 1/4 inch strips (about 4 packed cups)
Pepper
This next recipe is for Pasta e Fagioli. It is very fast to make and tastes delicious with fresh bread and grated cheese.
1 tablespoon extra-virgin olive oil
extra-virgin olive oil for drizzling
3 ounces pancetta or bacon, chopped fine
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 2/3 cup)
4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
3 anchovy fillets , minced to paste (about 1 teaspoon)
1 (28-ounce) can diced tomatoes with liquid
1 piece Parmesan cheese rind , about 5 inches by 2 inches
2 cans (15 ounces each) cannellini beans , drained and rinsed
3 1/2 cups low-sodium chicken broth
table salt
8 ounces orzo or other small pasta (ditalini, tubetini, conchigliette)
1/4 cup chopped fresh parsley
Ground black pepper
2 ounces grated Parmesan cheese (about 1 cup)
This is a recipe for really good beef and vegetable soup. Try it and I know you will like it. 
2 tablespoons vegetable oil
1 tablespoon tomato paste
4 cups low-sodium chicken broth
2 cups water
1 garlic head, top third cut off and discarded, loose outer skins removed
2 bay leaves
1/2 teaspoon dried thyme
1 medium onion, shopped fine
2 medium carrots, peeled, halved lengthwise, and cut into 1/4 inch half-moons
1 14.5 ounce can diced tomatoes, drained
Salt and Pepper
Chopped fresh parsley
1/4 teaspoon table salt
3 tablespoons extra-virgin olive oil
2 cups 1/2-inch white bread cubes (from a baguette or country loaf)
3 tablespoons lemon juice from 1 medium lemon
1 teaspoon Worcestershire sauce
1/4 teaspoon table salt
8 grindings ground black pepper
1 small clove garlic , pressed (1/4 teaspoon)
1 1/2 teaspoons anchovy paste (or 4 flat anchovy fillets, minced)
1/3 cup extra-virgin olive oil
2 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2-inch pieces (about 10 cups, lightly packed)
1/3 cup grated Parmesan cheese
Another favorite of mine is potato salad. This fresh potato salad beats anything you can buy and is very easy.
2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
table salt
2 tablespoons distilled white vinegar
1 medium rib celery , chopped fine (about 1/2 cup)
2 tablespoons minced red onion
3 tablespoons sweet pickle relish
1/2 cup mayonnaise (see note)
3/4 teaspoon powdered mustard
3/4 teaspoon celery seed
2 tablespoons minced fresh parsley leaves
1/4 teaspoon ground black pepper
2 large hard-cooked eggs , peeled and cut into 1/4-inch cubes (optional)
Tacos can be fun but a little repetitive. Try this taco salad for a change. Nice toppings include diced avocados, shredded pepper Jack or cheddar cheese, minced red onion, or sour cream.
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
1/3 cup plus 1 teaspoon olive oil
Salt and Pepper
1 pound 90 percent lean ground beef
1 tablespoon chili powder
1 tablespoon tomato paste
1/2 cup water
2 hearts romaine lettuce
2 tomatoes, cored, seeded, and chopped
4 cups corn tortilla chips, broken into 1-inch pieces
1/4 cup roughly chopped fresh cilantro
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