Divide the soup among individual bowls, top each serving with some of the gremolata, if desired, and serve. Storage note: Refrigerate for up to three days, or freeze for up to two months.

This gorgeous chicken soup is a riff on a Peruvian recipe called aguadito de pollo, but I’ve taken a quick detour via Mexico with the addition of kidney beans. If you are in need of some filling, sustaining protein this is the healthy (and low-calorie) way to go.

On a chilly weeknight, there’s nothing cozier than stirring up a quick soup. Whether you prefer matzo ball soup, Italian wedding soup or white chili, there’s one ingredient all these comforting favorites have in common: They start with store-bought chicken broth.

When you’re not feeling well, a bowl of chicken soup sounds like a good idea. But, if you don’t have the energy to cook it, this

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