Easy Soup Recipes

FAQS

Quick Shredded Chicken?

• To make soup as easy as possible I like to have shredded cooked chicken and cooked beef in the freezer. You can also use canned chicken or shredded rotisserie chicken.

Make ahead of time?

• Many soups can be prepared ahead of time and kept in the freezer until you wish to thaw, cook, and serve.

How do I thin out my soup?

• Simply add more water or broth to the soup until you reach your desired texture.

How do I thicken soup?

• Mash up ingredients already in the soup for a more creamy texture. If your soup has potatoes or beans use a fork to mash them up and stir them around. 
• Add in a handful of uncooked rice, any type. Simmer the rice in the soup. The rice will absorb extra liquid and the starch released will act as a thickening agent.
• Cornstarch slurry. In a separate bowl, add 1 tablespoon of cold water and 1 tablespoon of cornstarch. Mix until smooth then pour it into the soup. Stir and simmer. 
• Flour roux. Scoop out ½ cup of the hot soup and place it into a bowl. Add 2-3 tablespoons of flour and stir until smooth. Pour it into the soup and simmer. 
• Creamy. A creamy soup can be made creamier by adding more cream, cheese, pureed vegetables, a scoop of nut butter, cream cheese, or sour cream.

Add flavor?

• Broth vs stock. The foundation of a good soup starts with a great-tasting broth or stock. 
• Aromatics. Onion, bell pepper, celery, and garlic are commonly used aromatics. They are typically sautéed in a pan to get their flavor going and then added to the pot of soup.
• Browning your meat on the stovetop or in the oven can help pull out the savory ingredients’ natural flavors that won’t be present when you simply simmer them. 
• Season everything and taste as you go. You often see this note next to salt and black pepper, be sure you give time for the soup to simmer a bit before adding more seasonings.
• Adding acid. Brighten a soup with a bit of vinegar or citrus such as lemon juice.
• If the soup is too spicy or sour, add coconut cream or a bit of brown sugar. It will cut through the harsh flavor and add a bit of sweetness to the soup.

Can I use fresh herbs?

• Dried herbs are more potent so you’ll need more of the fresh herb when substituting.
• 1 teaspoon of dried herbs can be replaced with 1 tablespoon of fresh herbs.
• Keep in mind that fresh herbs are more delicate and do not hold up well with extended cooking times. If the cooking time is longer than an hour, don’t add fresh herbs until the last 30 minutes.

What spices pair with different types of soup?

• Soups using beef and poultry tend to go well with basil, bay leaf, curry powder, dill, garlic, mace, marjoram, onions, paprika, parsley, rosemary, saffron, sage, thyme, allspice, cinnamon, ginger, or nutmeg.
• Seafood soups tend to pair well with parsley, garlic, oregano, sage, basil, chives, curry, dill, ginger, marjoram, tarragon, or thyme.
• Creamy fruit soups tend to go well with “sweeter” spices like cinnamon, cloves, ginger, mint, nutmeg, rosemary, anise, or mace.
• Tomato soups tend to pair well with parsley, garlic, oregano, basil, bay leaf, chives, rosemary, tarragon, or thyme.
• Vegetable soups tend to go well with basil, oregano, garlic, thyme, caraway, cayenne, chives, dill, marjoram, nutmeg, or tarragon.

Is soup freezer friendly?

• Soup is absolutely freezer-friendly! In fact, freezing soup is a great way to save leftovers, meal prep for busy weeks, or enjoy homemade soup any time. Here’s how to freeze soup effectively:
  • Cool the soup completely, choose a large freezer-safe airtight container or bag or divide it into individual serving sizes. Label and freeze for up to 3 months at least.
• Keep in mind that soups with cream, milk, or eggs might separate slightly upon thawing. You can usually whisk them back together to achieve a smooth consistency again.
• Starchy ingredients like noodles, pasta, or rice can become mushy after freezing and thawing. Consider adding them to the soup after reheating, or freeze them separately.