Fall Recipes for Soups and Stews (Slide 8)
This satisfying stew stars chunks of chicken and tender braised escarole in a flavorful Dijon wine sauce. Try it with boneless, skinless chicken thighs or pork tenderloin, if you prefer. It doubles easily in the same pot. Serve with rustic whole-grain bread.
Recipe: Dijon Chicken Stew
Borscht is a simple beet soup typically made with beef broth and garnished with sour cream. We give …View slide
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