Ingredients Jump to Instructions ↓

  1. homemade broth - you knew that was coming.

  2. a mire poix - (onions, carrots, and celery) a.k.a. aromatics of French cooking, the base for countless recipes. All of these items are inexpensive, and keep for relatively long periods, so in winter I always have them on-hand. Keep your onions in a basket or other container that allows air circulation; they should be kept cool and dry, but don't refrigerate. Keep your carrots in their original bag, in the crisper drawer of your refrigerator. Keep the celery wrapped tightly in aluminum foil, in the crisper drawer, and it will stay fresh for a few weeks.

  3. milk or half-n-half, to quickly add creaminess to soups, or further a small amount of stock.

  4. good dried herbs, or even fresh ones. I try to keep at least Italian parsley in the frig - store it with a single paper towel in a gallon-sized ziploc bag. Make sure your dried herbs are fresh - otherwise they'll impart little flavor to your soups.

  5. grains (such as rice or barley) or noodles, to add bulk.

  6. 2 slices bacon, cut into 1/2-inch pieces

  7. 1 small onion, finely chopped

  8. 2 stalks celery, finely chopped

  9. salt and pepper

  10. 1/2 tsp dried thyme

  11. 2 cups chicken stock (homemade preferred, see note)

  12. 2 1/2 cups whole milk

  13. 1 large sweet potato, peeled and cut into 1/2-inch cubes

  14. about 1 1/2 - 2 cups cooked chicken, pulled apart into bite-sized pieces

  15. 2 cups frozen corn

  16. BY FEED

  17. BY EMAIL

Instructions Jump to Ingredients ↑

  1. Soups are also a great way to use up items in the frig that are a step away from going bad. Got a half-container of mushrooms leftover from making pizza? There’s a In a large soup pot or dutch oven, cook the bacon until fat is rendered and starting to crisp. Add the onion and celery, and cook over medium heat until vegetables are tender and just starting to brown (about 8 minutes). Add 1 tsp salt, pepper to taste, and dried thyme.

  2. Add chicken stock and milk to the pot, along with the chopped sweet potato. Bring to a boil, then reduce to a simmer and cook until potato is tender, about 10 minutes.

  3. Add cooked chicken and frozen corn to the pot, simmering just until corn is cooked and chicken is heated through. Taste for seasoning, and serve.


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