If you’ve been reading this blog, you probably think I eat too much soup. I just can’t help it. It’s so easy to make, so versatile and so delicious. Chicken soup is a perfect light meal for both before and after thanksgiving although maybe swap turkey in the after version.
First up is the classic. Chicken noodle. You don’t really need a recipe to make chicken soup. I always start with leftover roast chicken and homemade broth, and then vary it from there based on what I have and who’s eating with me. The best vegetable base is carrot, celery, onion, and garlic. But don’t fret if you are missing one, it still turns out. I like to add greens if I have them. This is a perfect use for that extra salad spinach or arugula that needs to be eaten.
More often than noodles, I’ll add leftover roasted root vegetables for heartiness in my soup.
Or if I’m feeling more adventurous, something like a butternut squash noodle or a little bacon.
Mushrooms are another wonderful addition. As are beans or lentils.
But my ultimate favorite is a dollop of pesto, basil is more classically paired with summer vegetables like peppers or green beans, but sage pesto is great with roots or mushrooms.
This is the beauty of soup. The combinations are endless. You can use whatever you already have hanging out in your fridge. And it will still be great!