Andy Baraghani’s chicken soup with red lentils and lemony yogurt is super easy, super flavorful and, well, just really super.

Though you could use store-bought chicken broth or stock, this recipe is designed around a quick homemade stock made from the leftover roast chicken’s bones and scraps. Here’s ...

In a large Dutch oven or stock pot, combine the chicken bones and scraps, water, and chicken stock concentrate, if using. Cover, set over high heat and bring to a ...

Ina Garten's ravioli en brodo is a delicious Italian twist on chicken noodle soup. It's one of the best Barefoot Contessa ...

2. Heat oil in a large pot over medium-high. Add onion; cook, stirring occasionally, until almost translucent, about 5 ...