Try these classic soup recipes to keep warm this winter season.

Creamy Wild Rice and Chicken Soup

This quick, classic soup is a simple way to make use of leftover chicken. Yields 6 servings.

Ingredients:

2 tablespoons vegetable oil

1 stalk celery, finely chopped

1⁄3 cup chopped carrots

1⁄3 cup finely chopped onion

1 cup chopped cooked chicken

4 cups chicken broth

1 tablespoon white wine

1 cup cooked wild rice

1 cup chopped broccoli

Salt and pepper, to taste

3⁄4 cup cream

Crusty bread or crumbled bacon, for garnish

Directions:

1. In a stockpot, heat oil on medium-low. Add celery, carrot, and onion. Sauté 5 to 8 minutes, stirring regularly, until vegetables are tender.

2. Add chicken, chicken broth and white wine to pot. Cover, and simmer for 15 minutes.

3. Add cooked rice and broccoli, and simmer for 5 more minutes. Salt and pepper to taste.

4. Reduce heat to low, and add cream. Cook gently on low heat for about 5 minutes.

5. Garnish with crusty bread or bacon bits.

Easy Gnocchi Soup With Spinach

The pasta lovers in your family will be delighted by this blend of Italian flavors. For a quick version, use store-bought gnocchi. Yields 6 servings.

Ingredients:

2 large potatoes, peeled

1 tablespoon olive oil

1⁄3 cup diced onion

3 cups chicken broth

4 cups tomato juice

1⁄3 cup fresh basil, or 1 teaspoon dried

2 cups stemmed raw spinach or chopped kale

11⁄4 cups flour

1⁄2 teaspoon salt

Dash ground nutmeg

1 large egg

2 cups Italian cheese blend, divided, plus more for garnish

Crusty bread, grated Parmesan cheese, and parsley, for garnish

Directions:

1. In a large saucepan, cover potatoes with water and boil, whole, until tender, about 20 minutes.

2. While potatoes are cooking, heat oil in a stockpot over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add chicken broth, tomato juice and basil, and bring to a light boil. Cover, reduce heat to low, and simmer for 10 minutes.

3. Increase heat to medium, and bring soup back to a boil. Add spinach and cook for 2 to 3 minutes. Remove stockpot from heat and let sit, covered, while you prepare the gnocchi.

4. In a large bowl, stir together flour, salt, and nutmeg.

5. While potatoes are still warm, grate them with a food processor, box grater or ricer. Add grated potato, egg and 1 cup Italian cheese blend to flour mixture, and mix thoroughly with your hands.

6. Lightly flour a work surface. Dump potato mixture onto work surface, and knead until smooth. Divide dough into 6 equal balls, and roll each ball out with your hands to make a small rope about 12 inches long by 1 inch in diameter. Cut ropes into 1-inch-long pieces.

7. Return stockpot to stove and bring soup to a boil over medium-high heat. Drop in gnocchi pieces. Cook for 2 to 3 minutes, or until gnocchi floats, indicating it’s done. Add remaining 1 cup Italian cheese blend, and stir until melted.

8. Serve immediately, garnished with parsley, freshly grated Parmesan cheese and crusty bread.

Old-Fashioned Beef and Barley Soup

This hearty soup gets its flavor from a long, slow simmer. Yields 6 servings.

Ingredients:

2 tablespoons vegetable oil

1⁄2 cup diced onion

1 pound beef chuck roast, cut into 1-inch pieces

1⁄2 teaspoon salt

1⁄8 teaspoon black pepper

7 cups water

2 tablespoons beef base, or 6 beef bouillon cubes

3⁄4 cup uncooked barley

3⁄4 cup peas

3⁄4 cup corn

3⁄4 cup chopped carrots

Parsley and crackers, for garnish

Directions:

1. In a stockpot over medium heat, heat oil, and then add onion, chuck roast, salt and pepper. Cook until meat is browned, about 5 to 10 minutes.

2. Add water and beef base, and bring to a boil. Turn down heat to low, and cover. Simmer for 1 to 2 hours, or until beef is tender and falls apart.

3. Add barley, peas, corn and carrots, and simmer, covered, for 20 minutes.

4. Garnish with fresh parsley and crackers.