SOUP 101 - Prepared for the ladies group at St. Clement

With the chilly weather setting in, it's so nice to have a pot of soup on...and it's easier than you'd think!

If you have an instant pot, you'll only have one dirty dish.

First step is to decide what kind of soup you want - broth type, protein type, veggies, beans, flavors, etc.

Gather your ingredients and start chopping.

Most soup recipes start with the same veggies - onion, carrot, and celery 

You can build from there with other fresh or canned veggies.

First step - sauté your veggies in a bit of olive oil (higher heat will give you an extra level of flavor)

Add a protein - could be rotisserie chicken, canned or fresh, browned ground beef (pre brown so you can remove the fat)

Add broth - these are great to keep in the fridge (from Sam's)  

along with garlic in a jar

Then add the remaining ingredients in order of how short their cook time is.

Cook in pot on stove, or crock pot for 3 to 4 hours or in an Instant Pot for 0 minutes, yes, zero!

Let's start simple with Chicken Noodle Soup

See 11/3/12 post for a tutorial complete with pictures. This post starts with raw chicken (the day before) and thick homemade noodles. 

This is not a soup which needs to cook for a long time-especially after you add the noodles, otherwise they'll be soggy.

Not all recipes will have measurements, more ingredients = more soup!

Chop carrots, celery, and onions (I like bigger chunks, but this is your soup, so cut the size you want to eat) Same goes for the ratio - more carrots, more celery...up to you

In a large pot over medium heat, add a couple Tbsp. of olive oil - I don't even dirty a spoon, just pour some in...add garlic from the jar and your cut up veggies - sauté til they start to soften, maybe 10minutes

If they're getting too crispy, add a bit more olive oil.

If you are using uncooked chicken, cook it in with the veggies.

Add water and chicken soup base - could be canned stock, homemade stock, bullion cubes, etc. At minimum, the broth should cover all the veggies. Again, more water/broth...more soup!

Keep in mind this all contains salt, so there's really no need to add any more. Season to taste, pepper, oregano, rosemary, whatever sounds good to you.

If you haven't already, add cooked chicken, could be leftover rotisserie, or even canned will work.

If you add raw chicken in with the broth, you'll get a cloudy looking soup, but it'll still be good.

Decide on your noodle type - box noodles should be added 10 minutes prior to serving time or you'll end up with mushy noodles.

I'm a big fan of the homemade noodles (think Reames from the freezer section at Schnucks) they're more like dumplings.

Bonus tip-To make this a quicker meal, cut up your veggies (you could even pre-saute them) ahead of time, use leftover chicken and a bag of pasta.

If you have vegetables that are about to go bad and you're not ready to make soup, dice them up and throw them in the freezer. Throw them in your soup straight from the freezer. This is great to do when you're heading out of town so it cuts down on waste.

Bonus recipe - 5 minute soup - click the soup tab to the right to see this recipe.

This could be even faster if you cook the rice ahead of time in your Instant Pot

(not recommended for quick-cook rice)