Defrost from the polar vortex by observing National Homemade Soup Day! This holiday celebrates the immunity-building, cold-fighting power of soup. Here are two quick and easy recipes to make the most of today.

Chicken and Dumplings Soup

Start to finish: 45 minutes

Servings: 4-6

1 rotisserie chicken

64 ounce chicken broth

¼ teaspoon pepper

parsley

¾ cup sliced carrots

small onion

4 celery ribs

2 cups Bisquick mix

⅔ cup milk

Slice the carrots, celery and onion. Pour the broth into a pot and add vegetables and seasonings. Bring to a boil, then reduce heat. Cover pot and simmer until vegetables are tender. Shred half of the rotisserie chicken, add to mix and bring to boil again. While boiling, make the dumplings. Combine the milk and mix until a soft dough forms. Drop the dough into the boiling stew a spoonful at a time, then reduce the heat. Cook the dumplings and stew for 10 minutes, then cover and cook for an additional 10 minutes.

Vegetarian Lentil Stew

Start to finish: 1 hour

Servings: 4-6

4 cups V8 juice

2 cups vegetable broth

2 celery ribs

2 carrots

½ cup onion

1 teaspoon minced garlic

½ cup dried lentils

¼ cup dried uncooked rices (not instant)

1 teaspoon Italian seasoning

2 tablespoons balsamic vinegar

salt

ground black pepper

Chop carrots and celery, then mix all ingredients in a large pot except the vinegar, salt and pepper. Bring to a boil and then reduce heat to simmer for 45 minutes. When cooled, add balsamic vinegar and salt and pepper to taste.

Enjoy!