Anyone have some good simple homemade soup recipes to share?

Chicken
Turkey
Pork

I asked my grandmother for a recipe, she said shes never used a soup recipe. I guess for her its more about making a broth, adding vegtables, meat, starch, and seasoning it.

she did explain how she makes chicken noodle soup. its pretty basic, some times ill add corn to it, you can go crazy with it if you want, but as is, it is an incredibly delicious recipe if made correctly.


Chicken soup


1 Chiken
Salt
Pepper
Water
celery
noodles
carrots
onions

so your going to take your chicken and put it in a pot, add some celery and onions to be strained out later, and enough salt and pepper to say season the chicken, cover the chicken with a good deal of water.

cook that on a med to low boil for 1.5 - 2 hours

you gonna clean the meat off the chiken and save that in a bowl, strain the broth and seperate/remove the fat.

clean and cut up your celery, peel your carrots and add them to your broth, cook them till they start to soften and add your noodles, usually i use egg noddles or dumplings. make sure to cook the vegtables for a while before adding the noodles so you dont get over cooked noodles or undercooked vegtables.

once the noodles are cooked, turn it off, add your meat, and add salt/pepper to taste.


Shes doing vegtable soup today, ill see about getting that recipie.

This post was edited by Ylem122 on Feb 11 2014 08:56am

I never use a recipe, I follow a specific technique for a certain type of soup and estimate the amounts. I usually have to make 10 litre batches so my technique reflects that, it wouldn't be very efficient for smaller batches.

I work as a chef and I have to make fresh soups daily. I would have to agree. Most soups are very similar with the main ingredient swapped out.

Cream based soups - sauté mire poix, simmer with main ingredient, blend with cream and season (thicken if necessary)
And for stock based soups don't blend and make your cuts a little nicer.

From there swap stocks, swap the main ingredient, swap seasonings.

Ham and Potato Soup (makes 8 servings)

Ingredients
3 1/2 cups peeled and diced potatoes (I like to use Yukon Gold potatoes, but any potato will work)
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1 teaspoon ground black pepper
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk


Directions
Combine the potatoes, celery, onion, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, ham, and black pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 5 to 6 minutes (longer if doing a double batch)
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.


Notes: Its not a very healthy soup due to some of the ingredients but its a very good tasting soup. I have a large iron stockpot so i usually double the recipe and freeze some. The original recipe I had for this calls for added salt but I've found between the salted butter and the bouillon, there is enough salt already. You can always add salt to taste at the end if you want it saltier. The black pepper is a significant flavor in this recipe so if you dont like black pepper, you might want to reduce the pepper by half or use a pepper that you like. I personally love the black pepper though and I think its an important flavor in this recipe. I've made this soup about 6 times and always been really happy with it.

This post was edited by NatureNames on Feb 15 2014 09:24pm

Put a whole fuckin' chicken in that pot of hard-boiling water with one can of organic chicken stock added, B.
Cook that shit for thirty minutes; skim appropriately.
Shred that fuckin' chicken; be careful, this shit is HOT.
Drop that shit to a simmer and chop some carrots, celery, onions, and whatever other muthafuckin' vegetables you like.
Hit that shit with some seasoning salt, red pepper flakes, salt and pepper to taste, nigga.
Cook those vegetables until soft, but slightly firm, if you can't figure that shit out then pour that pot of stock on your face, hoe.
Throw some egg noodles in that bitch.
Add that fuckin' chicken.
Enjoy, my nigga.

This post was edited by Phillies on Feb 16 2014 04:44am

Switch ham to bacon, add green onions and cheddar cheese, and finally garnish with a dollop of sour cream and voila! Fully loaded baked potato soup. Sooo good.

cabbage soup - best thing ever! plus it's great for detoxing the body.

for cabbage soup:

1 quarter cabbage
can of tomato sauce
diced tomatoes (canned or just use 3)
an onion
ground beef
spices to your liking
french onion dip powder
carrots
various other veggies
lots of water

1) cook ground beef in a giant pot til fully brown
2) add in veggies (all of them)
3) add in tomato sauce
4) add in da water til the tip of the pot is full
5) let simmer, add in spices and french onion powder to liking
6) let simmer on low and cook til all veggies are soft and enjoy!


homemade ramen is the best too.

The soup is already really flavorful and rich with the chicken bouillon, butter and milk. it already has onions. i think bacon is gross and adding cheese and cream would make an already fating soup, too oily. Also, cheese would ruin the flavor. Baked potato soup is a completely different soup.

It's almost exactly the same. Adding sour cream as a garnish won't make it oily, and cheese would only if you added it at the beginning. Most people prefer bacon to ham, and cheese will make the soup taste better not ruin the flavour. Also I said green onions, which your recipe did not have.

If you use chicken bouillon instead of stock you should learn how to make stock before trying to advise people how to cook because you clearly lack the basic skills and knowledge needed to be a chef.

Also I wasn't trying to bash your recipe, I was trying to illustrate how methodology and technique are more important than a recipe.