The chilly holuday weather is upon us, and what better way to keep warm than a hot steaming bowl of chicken soup? Jazz up your favorite bowls with hardboiled eggs, squid balls, and a few savory greens and you have a hearty soup that can nourish both the body and the soul.

Chicken Noodle Soup
Cooking time: Takes 25 minutes
Makes four servings

4 cups chicken stock
1 cup fresh egg noodles
1⁄2 cup squid balls
8 pieces hardboiled quail eggs, peeled
1 white onion, sliced thinly
1⁄3 cup onion leeks, sliced thinly
1 chicken breast fillet, cubed

1. Bring chicken stock to a boil in a medium saucepan.
2. Stir in egg noodles and cook until noodles are tender but firm, about four to five minutes.
3. Add the rest of the ingredients and simmer for five to 10 minutes.
4. Season with salt and pepper to taste.

Then flip through Good Housekeeping's November issue and check out Erwan Heussaff’s Quick Ceviche Tartare as well as the other delicious dishes he shared. It’s a celeb-packed issue, and it’s on stands now! You can also subscribe to the magazine's digital edition.

(Photograph by Erwin Obcemea. Food styling by Chiqui Lloren. Recipe by Maricel Abad.)

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