r/soup

Soup for one or 2. Potato, zucchini, long red sweet bell pepper, golden onion. Parsley salt, white & black peppercorns milled fresh , spanish smoked paprika powder and cajun spice mix , tiny bit oregano. 1.7 cup water.

Had some leftover chicken. Threw in some cauliflower, carrots, jalapeno, tomato, and a couple cloves of garlic. Seasoned with salt, pepper, garlic, and turmeric. Let it simmer for 2.5-3 hours. It was pretty good if I do say so myself!

First time making this. I’ve been wanting to ever since I saw someone on here post it months ago. Finally did it! And oh man is it delicious! Soooo much flavor and goodness! I’ll post the link to the recipe I used in the comments. I did double the recipe so I could freeze some for later. I used half the rice (1 cup of cooked rice for a double recipe) than what the recipe called for and it was plenty. I can’t imagine having more rice in it. It’d be too mushy imo. I also used almost a whole rotisserie chicken shredded. I say, almost cause I was eating it as I was cleaning it, and of course, all the juices from the rotisserie chicken along with homemade chicken stock that I used. I squeezed in one large lemon. It’s sooo delicious!! This is a keeper. Super versatile too from the recipe comments I read. I stuck to the recipe for the first time. (Other than the rice) I used GF soy sauce. I can totally see this being made vegan too by changing broth and using tofu or whatever you desire.

Inspiration recipe in comments!

It isn’t really a traditional egg drop soup I didn’t have the ingredients. I used my rotisserie bones and an onion, Tony’s seasoning, pepper, some carrots, and made a broth. Then I just egg dropified it by using corn starch and eggs. It turned out really well! I used a whole onion for five cups of broth and I do think it was a bit too much (I’m sorry I love onions but I want chicken forward) and I think it needs a little more complexity in the flavor and a bit more flavor. I still feel good about it, I don’t have a lot rn because I had to throw out my whole pantry so I’m taking this as a win

I went on a freezer/pantry cull and decided to make lunch entirely made of leftovers/scraps. It's so insanely good that I weep, because I'll never be able to recreate it!

All ingredients were the last bits of the jar, end of the bottle, last dusts of the spice, an old garlic clove, a forgotten lime, handful of noodles from a recipe three days ago etc.

Broth:

I had some frozen bones from a rotisserie chicken, with a tiny bit of meat and skin.

Reserved the skin and the meat scraps.

Slow cooker the bones overnight with water to cover, a tablespoon of apple cider vinegar, 1 sage leaf.

When broth was strained and cooled, I put it aside.

Then, in a large pot I fried off:

- Chicken skin to render down the fat

- About a tablespoon of chilli crisp

- Sesame seeds (black and white, about a tablespoon)

Cooked until fragrant, removed and set aside to crisp up as a topping.

To the hot pan with chicken fat, I then fried:

- Some oil from a jar of shallots

- Half a stem of celery and leaves finally diced

- Ends of coriander stems finally diced

- Leftover spring onion (white to mid green part)

Once cooked down a few minutes, I added (less than 1/2 teaspoon each from the bottom of the jars)

- Ground Coriander

- Ground Ginger

- Chinese five spice

- Turneric

- Clove of garlic and about a teaspoon of crushed ginger from the jar

I let the spices cook and then added a few ladles of the chicken broth, the noodles, some of the cooked chopped chicken meat (1/4 cup approx), very finely sliced endy part of a red cabbage, and handful of fresh spinach.

Simmered until hot all the way through.

Put it in a bowl, topped with some coriander leaves, the dark green part of the spring onion, and a squeeze of lime.

Spooned over some of the chilli crisp and sesame topping.

Laid the fried crispy chicken on top to serve. I ate that part before I took the photo lol. It was so good!!

Approx time was 24 hours for broth, 30 minutes to chop and make the rest.

Cost was..... well not much considering it was all "throwaway" odds and ends. Maybe $5 max? It made four large serves!

Let me tell you how I do it.

Credentials: My wife has chronic tummy troubles, and needs to drink a LOT of broth. Since November I have made this much broth about every two weeks, and I would love to share what I have learned with you all. May my hard-won broth knowledge make your soups delicious.

Ingredients:

• 3 lbs chicken backs
• 2 lbs chicken feet
• Bones/skin of one roast/rotisserie chicken
• 2 Tbs salt
• 4 Tbs apple cider vinegar
• 12 liters water

Recipe:

• Parboil the backs (bring to a boil for ten minutes in a smaller amount of water then drain and rinse thoroughly to remove the scum)
• Add remaining ingredients and water to a very, very large pot
• Simmer (NOT boil) for 2-3 hours or until the contents have reduced by about 1/3

Rationale:

• The chicken feet provide collagen, and are the key to making your broth really gelatinous and silky.
• The rotisserie chicken bones and skin provide that roasted flavor and beautiful golden color.
• You don't need a lot of feet or roast chicken bones to get these benefits, so it's fine to pad the rest of the stock with backs, which are cheaper. Parboiling the backs helps remove hemoglobin that turns into scum and can make your soup cloudy.
• ACV helps extract nutrients and flavor.
• You do not have to boil for hours and hours to get very gelatinous and nutritious stock. In fact, over-boiling can degrade the proteins and make it less gelatinous/less tasty (see this video for more details if you don't believe me).

Where I live, a single one cup container of Butchers brand bone broth costs 10 dollars, and it's less flavorful, less gelatinous, and frankly pretty bitter and unappetizing. This will make you a broth that is more nutritious, infinitely more delicious, and literally 5% of the cost per cup.

If you want acres of pure chicken stock, this is exactly the thing for you. If you need less stock, don't have a large enough pot, want to use other ingredients besides chicken in your stock, I encourage you to take what information is helpful from this and adapt it to your needs.

Happy simmering everyone!

A rich & hearty vegan cream of broccoli potato soup loaded with perfectly seasoned tender veggies. Super satisfying. Gluten-free and oil-free.

Used the Cajun holy trinity aromatic base.

Used a fresh tomato.

Better than Bullion seasoned vegetables and roasted garlic broth.

Added chunks of andouille sausage.

I think I'll make my next soup with chicken.

Carrots, garlic, onion
Cumin, ginger, cinnamon, salt, pepper
Chicken broth

More like a stew than a soup😊

Thyme and rosemary sprigs are taken out at the end!

So hearty

I made Italian wedding soup with spinach, carrot, orzo and handmade chicken meatballs. A nice treat. Tons of leftovers.

Lobster bisque, red curry paste, ginger, garlic onion, coconut milk

Rice noodles, lettuce, cilantro, green onions, lobster, shrimp

Delicious!

More delicious than it looks 😍

Ingredients:

Chicken Thighs (skin on)

White onion

Carrot

Celery

Store bought Gnocchi

Butter

Flour

Chicken Broth (would recommend stock, but I only had broth)

Heavy Cream

Salt, pepper, paprika and other seasonings.

Rendered the fat from the thighs in a cold pan. Remove the chicken, and saute the veg. Add a bit of butter and flour and cook until the raw flour smell is gone. Add the broth and scrape the bottom of the pot. Add the heavy cream and then add the gnocchi. Reintroduce the chicken (after cutting or shredding) and you're all set!