Ina Garten uses rich homemade stock to make her Chicken Soup recipe from Barefoot Contessa on Food Network; she serves it with matzo balls for ultimate comfort.

Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked.

I grew up on chicken soup with matzo balls, so that's my particular favorite. The broth starts with whole chickens and vegetables, plus fresh herbs like parsley and thyme, an entire head of garlic ...

Add 1/2 cup of the sherry, the chicken stock, 4 teaspoons salt, 1 1/2 teaspoons pepper and the Parmesan rind. Bring to a boil, lower the heat and simmer, partially covered, for 20 minutes.

Ina Garten uses chicken meatballs and vegetables in her version of classic Italian Wedding Soup, from Barefoot Contessa on Food Network.

In her cookbook Cook, Eat, Repeat, Nigella Lawson inspired me by browning the chicken first, which adds lots of flavor, and then adding orzo to thicken the soup.

In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste.

Add the chicken stock, 2 cups water, the Parmesan rind, 1 tablespoon salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes, stirring occasionally.

Jan 9, 2014 · Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Reprinted from Barefoot Contessa Family Style, Copyright 2002 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.