Soup is one of the most satisfying and simple meals. Easy to make, it’s possible to have fresh homemade soup anytime, even on a weeknight. Here are a few recipes with some easy short cuts. Add some warm French bread, a big salad, and a lovely glass of wine, and you have a feast for a king.
Chicken Noodle Soup
This is a staple in my house. I always have individual portions in the freezer for a quick lunch or dinner. A few pro tips…. When you roast chicken for dinner, always make 2. Cooked chicken is always great to have on hand for soup. It’s great to make a big pot of chicken stock once a month. You can keep it in the freezer for a quick soup anytime. I always have frozen peas on hand for soups or rice pilaf.
Ingredients:
- 2 quarts homemade stock or low sodium chicken broth
- 3 carrots diced
- 4 stalks of celery diced
- 1 onion finely chopped
- 2-3 Tablespoons of butter
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 cups cubed cooked chicken
- 2 cups dried noodles or pasta… my favorite is ditalini
- 1 cup frozen peas
- salt and pepper to taste
Directions:
- Heat a heavy bottomed pot.
- Sweat the onion in butter until translucent. A pinch of salt will help with that.
- Add the carrot and celery and cook until tender.
- Add the stock, dried herbs, and chicken and bring to a boil.
- Add the noodles or pasta and cook until al dente.
- Finish with the peas and cook until they are heated through.
Wine Pairings:
Turkey Orzo Soup
I don’t wait for Thanksgiving. I roast turkey all year long. It’s great for soups, sandwiches, and casseroles. I love this soup with its touch of lemon to brighten the flavors. If you don’t have turkey, it’s great with turkey, too. Pro tip: if you are making homemade stock, use turkey necks for flavor and extra richness.
Ingredients:
- 2 quarts homemade stock or low sodium chicken broth
- 3 carrots diced
- 4 stalks of celery diced
- 1 onion finely chopped
- 2-3 Tablespoons of butter
- 2 bay leaves
- 1 teaspoon dried thyme or lemon thyme if available…1-2 sprgs of fresh is perfect
- 2 cups cubed cooked turkey
- 1 and a half cups orzo
- 1 cup frozen peas
- Zest of 1 lemon and lemon wedges for garnish
- salt and pepper to taste
Directions:
- Heat a heavy bottomed pot.
- Sweat the onion in butter until translucent.
- A pinch of salt will help with that.
- Add the carrot and celery and cook until tender.
- Add the stock, dried herbs, and turkey and bring to a boil.
- Add the orzo and cook until al dente.
- Finish with the peas and lemon zest, and cook until they are heated through.
- Serve with lemon wedges.
Wine Pairings:
Mushroom and Barley Soup
This is a very versatile soup which can be totally vegan for your meatless Monday or rich and beefy. Making vegetable stock is a great way to use those vegetables in the fridge, which may no longer be party fresh of for the meat eaters, left over roast beef makes a great addition to the soup.
Ingredients:
- 2 quarts homemade beef or vegetable stock or low sodium broth
- 3 carrots diced
- 4 stalks of celery diced
- 1 onion finely chopped
- 1 clove garlic mashed and chopped finely
- 2-3 Tablespoons of butter
- 1 pound sliced mushrooms (classic button or mixed)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup cubed cooked roast beef (optional)
- 1 cup barley
- salt and pepper to taste
- chopped green onion and sour cream for garnish (optional)
Directions:
- Heat a heavy bottomed pot.
- Sweat the onion in butter until translucent. A pinch of salt will help with that.
- Add the carrot and celery and cook until tender.
- Add the mushrooms and cook until dry.
- Add the stock, dried herbs, and roast beef (optional) and bring to a boil.
- Add the barley and cook until tender.
- Salt and lots of black pepper to taste.
- Finish bowls with chopped green onion and a dollop of sour cream.
Wine Pairings:
