The Best Soup And Stew Recipes To Warm You Up

Perfect for warming you up on cold winter evenings, these chef-approved soup and stew recipes are the ultimate comfort food.

From Smitten Kitchen’s Ginger Garlic Chicken Noodle Soup (ready in 25 minutes!) to David Schwartz’s Beef Rib stew, scroll down for some winter dinner ideas.

Ultimate Beef Stew

“Beef stew is the quintessential winter comfort food,” says Ina. “I’ve ramped up the flavors by using boneless short ribs instead of the usual chuck, plus lots of full-bodied red wine and cognac for the sauce. This is definitely the most satisfying beef stew I’ve ever made!” – Ina Garten

Get the recipe for Ultimate Beef Stew.

House & Home

Ginger Garlic Chicken Noodle Soup

“This recipe only takes 25 minutes. It’s great when you don’t want the traditional flavor of chicken noodle soup and are craving Chinese food.” – Deb Perelman

Get the recipe for Ginger Garlic Chicken Noodle Soup.

Chicken Wing Tom Yum Soup

“Tom yum soup can be made with any kind of meat or seafood, but the version with shrimp is the most popular outside Thailand, probably because it has an intense, rich flavor thanks to the Thai chili paste. The chicken version, however, has a simpler, cleaner-tasting broth, and it is one of the most soul-soothing dishes we have to offer.” – Pailin Chongchitnant

Get the recipe Chicken Wing Tom Yum Soup.

Beef Rib Finger Stew

“I love making beef stews in the winter, and this dish is a great twist on a classic. The rib finger cut is underrated but often the best part.” — David Schwartz

Get the recipe Beef Rib Finger Stew.

Pork Belly Curry with Water Spinach (Gaeng Tay Poe)

“I love this dish because of its distinct sour taste from the magrud lime juice, the unique flavor from the lime leaves and the fatty richness of the pork belly.” — Nuit Regular

Get the recipe Pork Belly Curry with Water Spinach (Gaeng Tay Poe)

Chicken Spicy Jalapeño Ramen

“Ramen isn’t intimidating or complicated to make; it’s all about the ingredients. Focusing on quality — from the spices to the protein — will make your homemade ramen just as delicious as one from our restaurants.” — Aki Urata, Executive chef, Kinton Ramen

Get the recipe Chicken Spicy Jalapeño Ramen.

Onion Soup

Excerpted from Where the River Narrows: Classic French & Nostalgic Québécois Recipes From St. Lawrence Restaurant by Jean-Christophe Poirier with Joie Alvaro Kent. Appetite by Random House, 2022.

Chicken Ramen-noodle Soup

“When the pandemic started, we all stocked our pantries because we never knew when we’d be able to get to a grocery store. I bought some ramen noodles on one of those shopping trips and, one day, I discovered they make an easy and delicious addition to chicken soup.” – Ina Garten

Get the recipe for Chicken Ramen-noodle Soup.

Recipes excerpted from the book GO-TO DINNERS: A Barefoot Contessa Cookbook by Ina Garten. ©2022 by Ina Garten. Photographs ©2022 by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC

Minestrone with Winter Vegetables

“Homemade broths are always better than store-bought ones. And with the pressure cooker, they take even less time to prepare and have a more concentrated flavor. Plus, they freeze well. Certain dishes work perfectly in the pressure cooker, and soups are definitely one of them. ” – Ricardo Larrivée

Get the recipe for Minestrone with Winter Vegetables.

Excerpted from Multicooker Everything by Ricardo. © 2023 Ricardo Media. Photography credits: Jean-Michel Poirier (Minestrone with Winter Veg), Ricardo Media (Beef Bourguignon, Sticky Toffee Pudding). Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved

Matty Matheson’s Chicken Soup

“Chicken soup is something everyone should know how to make. It’s one of those dishes that’s healing. All you need is chicken and water. My Nanny always made it with her leftover roast chicken dinner, a meal she cooked often. The real beauty of chicken soup is that it’s such a blank culinary canvas.”

Get the recipe for Matty Matheson’s Chicken Soup.

Excerpted from Matty Matheson: A Cookbook by Matty Matheson, published by Abrams Books @2018