Everyday Food: Good stock serves as a base for four versions of chicken soup

By Sarah Carey

Chicken soup is the ultimate comfort food. Our delicious variations are guaranteed to cure every craving this winter.

Everyday Food magazine offers quick, healthy solutions for everyday meals -- from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood.

Rustic chicken minestrone

2 teaspoons extra-virgin olive oil

1 medium yellow onion, diced small

2 garlic cloves, minced

1 can (15 ounces) diced tomatoes

Chicken soup base (10 cups broth and 4 cups shredded chicken)

3/4 cup small pasta shells

3 medium carrots, cut into 1/4-inch rounds

1 Parmesan rind, plus grated Parmesan (optional)

1 bunch kale (preferably Tuscan; 3/4 pound), tough stems and ribs removed, leaves cut into 1-inch pieces (4 cups)

1 medium zucchini, diced medium

1 can (15.5 ounces) chickpeas, rinsed and drained

Coarse salt and ground pepper

In a large pot, heat oil over medium-high. Add onion and cook until softened, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, about 4 minutes. Add broth and bring to a boil. Add pasta, carrots and Parmesan rind, if using, and cook 5 minutes. Add kale, zucchini and chickpeas and cook until zucchini is crisp-tender, about 5 minutes. Stir in chicken and cook until warmed through, about 1 minute to 2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with Parmesan, if desired.

Nutritional information per serving: 415 calories, 10 grams fat (3 grams saturated fat), 38 grams protein, 43 grams carbohydrates, 8 grams fiber, 22 percent of calories from fat.

Chicken soup base

1 tablespoon vegetable oil

2 pounds chicken parts, such as necks and backs

1 whole chicken (3 1/2 to 4 pounds), rinsed

4 medium carrots, cut into pieces

3 celery stalks, cut into pieces

1 large yellow onion, quartered

2 teaspoons black peppercorns

5 stems parsley

1. In a 10- or 12-quart stockpot, heat oil over high. Add chicken parts and cook, turning frequently, until browned on all sides, about 15 minutes.

2. Pour out fat. Add remaining ingredients plus enough cold water to cover them by 1/2 inch (about 12 cups).

3. Bring to a boil over high heat. Reduce heat and simmer until chicken is cooked through, about 40 minutes, skimming fat and foam and flipping chicken once.

4. Transfer whole chicken to rimmed baking sheet and let cool, about 10 minutes.

5. Pour liquid through a paper towel-lined sieve into a large bowl (you should have 10 cups of broth). Discard vegetables and chicken parts.

6. Shred chicken into bite-size pieces, discarding skin and bones (you should have 4 cups of meat).

Nutritional information per serving: 216 calories, 7 grams fat (2 grams saturated fat), 29 grams protein, 7 grams carbohydrates, 2 grams fiber, 29 percent of calories from fat.

Asian-style chicken soup

4 ounces vermicelli rice noodles

Chicken soup base (10 cups broth and 4 cups shredded chicken)

3 tablespoons fish sauce

4 teaspoons soy sauce, plus more for serving

2-inch piece fresh ginger, peeled, very thinly sliced crosswise

2 scallions, thinly sliced

1/4 cup fresh cilantro leaves

1/4 cup fresh basil leaves, torn if large

5 ounces cherry tomatoes, halved (1 cup)

1 jalapeño, thinly sliced

Lime wedges, for serving

Soak noodles according to package instructions. Meanwhile, in a large pot, combine broth, fish sauce, soy sauce and ginger and bring to a boil. Reduce heat and simmer until ginger is fragrant, about 5 minutes to 8 minutes. Stir in chicken and rice noodles and cook until warmed through, about 2 minutes. Divide soup among six bowls; top with scallions, cilantro, basil, tomatoes and jalapeño. Serve with lime wedges.

Nutritional information per serving: 301 calories, 7 grams fat (2 grams saturated fat), 32 grams protein, 25 grams carbohydrates, 3 grams fiber, 21 percent of calories from fat.

Mexican chicken tortilla soup

3 teaspoons vegetable oil

2 garlic cloves, minced

1 tablespoon tomato paste

1 cup diced tomatoes with liquid (from a 15-ounce can)

4 teaspoons chili powder

Chicken soup base (10 cups broth and 4 cups shredded chicken)

Coarse salt and ground pepper

3 corn tortillas, cut into thin strips

Half an avocado, thinly sliced

2 ounces cotija cheese, crumbled (1/3 cup)

1/4 cup fresh cilantro leaves

1 scallion, thinly sliced

Lime wedges, for serving

1. Preheat oven to 400 degrees. In a large pot, heat 1 teaspoon oil over medium-high. Add garlic and cook until fragrant, about 30 seconds. Add tomato paste, diced tomatoes and liquid, and chili powder, and cook until most of liquid is evaporated, about 2 minutes to 3 minutes. Add broth and bring to a boil; season with salt and pepper.

2. Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake until crisp and golden, about 8 minutes, tossing halfway through.

3. Divide chicken, avocado, cheese, cilantro and scallion among six bowls; top with broth and tortilla strips. Serve with lime wedges.

Nutritional information per serving: 330 calories, 14 grams fat (4 grams saturated fat), 32 grams protein, 19 grams carbohydrates, 5 grams fiber, 38 percent of calories from fat.

Classic chicken-vegetable soup

Chicken soup base (10 cups broth and 4 cups shredded chicken)

4 medium carrots, cut into 1/4-inch rounds

3 medium celery stalks, cut into 1/4-inch slices

2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces

Coarse salt and ground pepper

In a large pot, bring broth to a boil over high heat. Add carrots, celery and potatoes. Reduce heat and simmer until vegetables are tender, about 14 minutes to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, about 1 minute to 2 minutes.

Nutritional information per serving: 269 calories, 7 grams fat (2 grams saturated fat), 31 grams protein, 21 grams carbohydrates, 5 grams fiber, 23 percent of calories from fat.

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