Soul-Warming, Homemade Chicken Soup

This time of year always seems to come with the promise of a head cold…or worse. Freezing temperatures and small mountains of snow keep us trapped indoors, and it seems those nasty germs are lurking everywhere. We know there’s no sure-fire cure for the common cold, but a good cup of piping-hot homemade chicken soup never hurts. Isn’t that what Mom told you?

It wasn’t so long ago when a terrible cold circulated through our house. At the time we had a new baby, the hubs and I were getting no sleep and everyone felt awful. In the midst of our struggle, my phone dinged with a text from a kind friend. “I’m dropping off hot soup. It’s on your doorstep in 20 minutes.” (Insert the sweet song of a choir of angels.) I’ve never forgotten how wonderful that hot soup tasted. The hubs and I didn’t have to fix dinner! The kids were fed and happy! All was good again. So, I make it a mission to pay it forward and drop off soup to a sick friend whenever I can.

Do you have a friend who could benefit from a hot dinner on their doorstep? It’s easy to whip up a batch of homemade soup, and pack it up fast. All you need is a good recipe (like our Chicken Noodle Soup with Lemon and Dill – recipe below, or this Creamy Chicken and Rice Soup), a few containers with lids, and a tasty something extra for good measure. (Like this muffin, or this cookie, a great biscuit, little bag of juicy oranges, or a loaf of crusty bread.)

How to make homemade soup

Making homemade soup is easy, once you get the hang of a few basic steps. It’s a process you can repeat for countless flavor combinations, and different cooking methods (slow cooker vs stovetop, and even that crazy Instant Pot I’m still trying to love).

Basic ingredients in making homemade soup:

• Mirepoix (see below)
• Good stock or broth
• Protein, if using (chicken, beef, pork, fish, etc.)
• A “starch” like rice, potatoes, noodles, etc.
• Vegetables
• Thickener, if using (see below)
• Flavor boosters (seasonings, lemon juice, herbs, etc.)
• Garnish…if you’ve got the time

Step 1: Build the base, make a mirepoix. (What’s a Mirepoix?)

When I make a homemade soup, the first thing I do is build a mirepoix. What’s a mirepoix, you ask? Chopped vegetables. (But say mirepoix, because, in the words of Fancy Nancy…it’s French. And fancy.) A traditional mirepoix is a combination of onion, celery, and carrots, and forms the base flavor of your soup. The vegetables are chopped and cooked in butter over low heat until the onion has softened and turned translucent. Many cooks (myself included) like to also bring a little chopped garlic into the mix – it’s a nice add to the aromatics. A traditional mirepoix is a beautiful start to homey soups like chicken noodle, chicken and rice, beef stew, vegetable, loaded potato, and dozens more recipes.

Sometimes I like to modify the mirepoix – I’m a rebel like that. For soups like chicken tortilla, chicken chili, and other recipes that share a similar flavor profile, I like to use onion, green or poblano pepper, and red pepper (plus garlic). To me, the peppers are a better fit for the flavor profile I’m trying to achieve in those recipes.

Note: If you see soup-making in your future, you might consider chopping your vegetables in advance. It will save you time with dinner prep.

So, Step one…chop some veggies for your mirepoix, sauté in butter until the onion in translucent, and move to step 2.

Step 2: Decide if you’re making a “creamy” soup or a “brothy” soup.

If you’re making a thicker (or “creamy”) soup, this step is important. If you’re making a thinner, clear or “brothy” soup, skip to step 3.

How to make a “creamy” soup without adding a “cream of…” can of soup? Usually, I like to add thickness to soups by making a roux (Fancy Nancy would be so proud). A roux sounds fancy, but it’s easy. Just add butter and flour (in equal amounts) to the same pan as your mirepoix, and stir to coat. Cook the roux for a few minutes, until it’s golden and looks a little like wet sand, then move to step 3.

Note: There are certainly other ways to build viscosity in soups. If you like using cornstarch, you can stir together equal parts of cornstarch and water, then add that slurry to the soup in place of the roux. (If you use cornstarch, you’ll have to be sure your hot soup reaches a boil to achieve the viscosity build). Using a roux and a cornstarch slurry are my preferred ways to build thickness in soups (and sauces). There are other ways, but let’s call that another post.

Quick-to-fix Creamy Chicken, Mushroom & Wild Rice Soup. Click here for the recipe.

Step 3 in homemade soup-making: Find a good stock (or broth)…it matters.

Pour in your stock (or broth) and stir to combine. If you made a roux in step 2, you’ll want to be sure to give the mirepoix/roux mixture a good mix. If you overlook little lumps of your roux now, they just might remain in your finished soup – not good on the palate.

Note: Choose a good broth or stock. It’s true, the best soups really do come with a great homemade stock. But, if you’re like me, weeknight cooking usually calls for a quicker fix. There are some good bases on the grocery shelves, and a boxed stock/broth is always a convenient solution, too. (For those of you who want to go homemade – click here for our recipe.) In general, I like to use the best quality stock I can find. And don’t forget, use chicken stock (or broth) when using chicken, and beef with beef. It just makes sense, right?

Step 4: Add all the good stuff and simmer, simmer, simmer!

Add the other ingredients in your recipe, and simmer away! This is when you add your vegetables, seasonings, rice, barley, noodles, etc. Simmer for long enough to cook all of the ingredients to the correct doneness, but not so long that your soup is reduced to mush. Use good judgement. If you add big hunks of vegetables, they will take longer to cook. If you add starchy ingredients (noodles, rice, potatoes), don’t cook them too long or the texture breaks down. Usually, I like to reserve noodles, rice, and potatoes and add them closer to the end.

Note: Love a slow cooker method as much as I do? You can prep your entire soup ahead and let it cook on low while you’re away during the day. Then, add your final ingredients (like your rice or noodles) when you’re ready to serve. If you do it this way, just make sure you cook any last minute additions first. (No one likes an uncooked noodle!)

Step 5: Find some garnishes for your homemade soup.

This step is totally optional, but it’s a tasty little addition and looks good, too. Think about garnishes that go great with your soup’s flavor profile and add those to the table when you serve. Maybe it’s grated cheese, avocado, fresh herbs, or a squeeze of fresh lemon or lime juice. Maybe it’s these fried cornbread croutons, or the buttermilk ranch crackers in this chicken soup (which, by the way, we love to add to potato soup, too). Or maybe it’s a fluffy biscuit or a good tear of crusty bread.

Note: Crumbled bacon…pretty much always works. 😉

Last step: Serve soup to your hungry family, or pack it up for a deserving friend!

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Chicken & Cheese Tortellini Soup with Lemon and Dill

Author Mary

Ingredients

• 1-2 Tbs Extra Virgin Olive Oil
• 2 large Carrots Peeled and roughly chopped
• 2 large stalks Celery Roughly chopped
• 1/2 Onion Roughly chopped
• 2-3 cloves Garlic Peeled and chopped
• 4 cups Chicken Stock
• 2 cups Chicken Breast Cooked and chopped into bite-sized pieces
• Zest of 1 Lemon
• Kosher Salt To taste
• Cracked Black Pepper To taste
• 2-3 Tbs Fresh Dill Chopped
• 8 oz Cheese Tortellini Cooked just shy of al dente

Garnishes

• Lemon Wedges
• Crackers
• More Fresh Dill, if desired

Instructions

1. Add olive oil to a large saute pan, and heat to medium. Add carrots, celery, and onion, and cook for a few minutes until the onion is translucent and veggies are fragrant. Add garlic and saute another 1-2 minutes. (Transfer mirepoix to the bowl of a slow-cooker, if using. Otherwise, transfer mirepoix to a large pot for stovetop preparation.) 

2. Carefully pour chicken stock into the pot, and stir to combine. Add cooked chicken, lemon zest, salt, pepper, and dill. (If using the slow-cooker method, this part of the soup can be simmered on low all day. Your kitchen will smell delicious! If using the stovetop method, proceed with the following steps for a faster prep.)

3. About 5 minutes before serving, add the cooked tortellini to the soup. Stir to combine.

4. Spoon soup into bowls, and garnish with your favorite toppings. I like to use a squeeze of fresh lemon juice, a little extra dill, and maybe an extra crack of black pepper.