There's nothing better than a bowl of comforting soup on a cold or chilly day. Warm your belly with our favorites.:

Chicken noodle soup

Serves: 6
Yields: 6 main-dish
Servings
Total time: 8 hr

Ingredients

8 cups water, 4 medium carrots cut into 1/4-inch slices, 4 medium stalks celery, cut into 1/4-inch slices, 1 small onion, chopped 2 bay leaves, 1/2 teaspoon dried thyme, Salt, Ground black pepper 1 (3 1/2-pound) whole chicken 3 cups, egg noodles.

Directions

1. In 4 1/2- to 6-quart slow-cooker bowl, mix water, carrots, celery, onion, bay leaves, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper. Place whole chicken on top of vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours.

2. Transfer chicken to a cutting board. Discard bay leaves. Add noodles to slow-cooker bowl; cover with lid and cook (on low or high) 20 minutes.

3. While noodles being cooked, remove and discard skin, fat, and bones from chicken; shred meat.

4. Skim fat from soup and discard. Return chicken to soup to serve.

Potato and leek soup

Serves: 6
Yields: 6 first-course
Total time: 43 min
Prep time: 15 min
Cook time: 28 min

Ingredients

1 1/2 (about 3 large) pounds leeks, 1 tablespoon olive oil, 1 tablespoon margarine or butter, 12 ounces all-purpose potatoes - peeled, and cut into 1/2-inch pieces 2 (14- to 14 1/2-ounce) can reduced-sodium chicken broth 1 (plus 1 tablespoon chopped) sprig fresh dill 1/2 teaspoon salt 1/8 teaspoon pepper, 1 cup whole milk 2 teaspoon, fresh lemon juice

Directions

1. Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices.

Rinse leeks thoroughly in large bowl of cold water, swishing to remove sand. With hands, transfer leeks to colander to drain, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed.

2. In 4-quart saucepan, heat oil and margarine on medium until margarine melts. Add leeks and cook 8 to 10 minutes or until tender, stirring occasionally.

Stir in potatoes, broth, dill sprig, 1/2 teaspoon salt, and 1/8 teaspoon pepper.

Cover and heat to boiling on high. Reduce heat to low; simmer 15 minutes or until potatoes are very tender.

3. Ladle potato mixture into blender in 3 batches; cover, with center part of lid removed to allow steam to escape. Lay a paper towel over top and blend until pureed.

Pour each batch of puree into bowl. Return all puree to same saucepan.

Stir in milk; heat through. Stir in chopped dill and lemon juice.