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The best soup recipes of the kitchen and how to make stock

Chicken Noodle Soup
Serves: 12

Ingredients

1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved
1 pound carrots
3 tablespoons chopped lemon grass (optional)

1/4 cup chicken soup base
1 pound carrots, peeled and sliced

1/3 bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles

Directions
Place chicken and water In a large pot over High heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes. Place whole, peeled onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour. Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces. Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender. Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.

Vegetable Soup

Ingredients
1 bunch celery, chopped
1 medium head cabbage, chopped
1 large green bell pepper, chopped
1 zucchini, chopped
6 onions, chopped
8 tomatoes, chopped
2 (1 ounce) packages dry onion soup mix
2 cloves garlic, minced
8 whole peppercorns
1 bay leaf

Directions
In a large pot, combine celery, cabbage, bell pepper, zucchini, onions and tomatoes. Pour in enough water to cover by one inch. Stir in onion soup mix, garlic, peppercorns and bay leaf. Bring to a boil, then reduce heat and simmer 90 minutes to 2 hours, until vegetables are tender and flavors are well blended.

Wonton Soup

Ingredients

1/2 pound ground pork
36 won-ton wrappers
5 cups chicken broth
2 cups spinach leaves - torn coarsely
salt or light soy sauce to taste
1 1/2 tablespoons light soy sauce
1/8 teaspoon sugar
1 tablespoon dry sherry
sprinkling black pepper
1 teaspoon ginger, peeled - minced
1 teaspoon scallions - finely chopped
1 tablespoon cornstarch dissolved in 4 TBS stock/water
2 teaspoons sesame oil

Preparing the wontons: March-chop the ground meat a few times to loosen its formation. Put it in a bowl and add the seasonings; mix until smooth. Divide roughly into 36 tiny portions and wrap them in the wonton wrappers. (Wet edges of wrappers all around, place a small teaspoon of mixture in center. Bring all four sides

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