Talk to me about making soup (1 Viewer)

[comfortably numb]

What are some fairly healthy soups one can eat?
Looking at something I an make on Monday and get a few days worth for a little snack or turn into a meal.
Something with some vegetable. Can or can not have a meat.

Whatcha got?

 

[ChiefD]

Chicken noodle.

Go buy some of those thick egg noodles from the store. Use chicken stock, or better yet, if you ever grill save your chicken bones that still have some meat on them. We throw em in the freezer, and when we have a full bag we make some killer chicken noodle soup. Has a smoky flavor with all the spices I use to grill.

Throw in some carrots, celery, etc and you have a bad-### soup.

 

[msommer]

Is this some sort of euphemism for sex?

 

[comfortably numb]

Is this some sort of euphemism for sex?

soup the walls?

 

[msommer]

I dunno? I axed the question...

 

[whoknew]

Chicken Tortilla - there are lots of good recipes online. Its pretty easy to make and tastes delicious. 

 

[IC FBGCav]

Grandma's Italian Wedding Soup.  It is much work but worth it IMO.  

WEDDING SOUP

Base:

Chicken flavored soup base in a jar (in a large pot use about 1/5-or 1/4 of jar)

You don't have to add much salt, taste it after it boils for a while and add to you liking)

Chop 4-5 celery stalks

Chop 1 cup oinions

Pepper (about a teaspoon full if your making a large pot of soup)

Chopped or dried parsley (a handfull)

Add chicken after broth starts to boil. (I usually use boneless chicken breasts but the whole breast is ok also)

Let boil for at least an hour and take out to cool before you take it apart. I then add the meatballs and greens. Cook them until the greens are done (usually about a half hour)

 About 5-10 minutes before its finished cooking, I add the chicken.

Meatballs

3/4 to a pound of ground chuck or ground steak

Salt, pepper, garlic powder, parsley, bread crumbs, 2 eggs and Romano cheese(about half a cup).

Mix, add a hand full of warm water to mixture and finish mixing. Roll and fry

Buy endive or escarole greens

Cut off about two inches from bottom. Throw away bottom and then cut in half or thirds, if head is long. Rinse two or three times in the sink until water is clean.

 

[Buddy Ball 2K3]

Bone broth soup w/chicken

We make this all the time. We roast a whole chicken (seasoned) and eat it but we do not pick the bones clean. We leave some meat and then pick the bones and save the meat for later. 

Put all of the bones into a crockpot, cover with water, add a tablespoon of Apple Cider Vinegar, 1/2 tablespoon of salt, 1 tsp of black pepper and cook on high for 24 hours. 

Pour the broth through a strainer and add picked off chicken. Extremely healthy and great tasting. 

 

[Willie Neslon]

I bought a Blendtec last year and just started making soups in it a few months ago.  It liquefies the fiber in vegetables.  I put some beef broth in there along with (a ton of) broccoli, cauliflower, spinach, carrots, sweet potato, mushrooms, one garlic clove, olive oil, salt and pepper.  You can sub in pretty much any veg you have.  Liquefy it until smooth then let it simmer for a while.  Sometimes I put a small dollop of ricotta cheese on top when it's cooling. Hearty, healthy and delicious.  A meal in itself. Looks something like this:

 

[msommer]

I bought a Blendtec last year and just started making soups in it a few months ago.  It liquefies the fiber in vegetables.  I put some beef broth in there along with (a ton of) broccoli, cauliflower, spinach, carrots, sweet potato, mushrooms, one garlic clove, olive oil, salt and pepper.  You can sub in pretty much any veg you have.  Liquefy it until smooth then let it simmer for a while.  Sometimes I put a small dollop of ricotta cheese on top when it's cooling. Hearty, healthy and delicious.  A meal in itself. Looks something like this:

Yuck

 

[saintfool]

soup du jour

 

[Courtjester]

I had posted this a while ago in the Crock Pot thread, but this is a quick beyond easy potato soup recipe that I use frequently---just did it this weekend. 

1 box chicken stock like 28-30oz

two cans cream of chicken soup

1 bag cubed frozen hash brown potatoes like 32oz

1 cube of cream cheese

put everything but the cream cheese in the crock pot--salt and pepper to taste and cook for 6-7 hours. About 5 hours in cut up the cream cheese and put it in to help thicken it. 

You can do a lot with this receipe---I had leftover strips of bacon from breakfast this weekend and I cut them up and threw it in. I have put sausage crumbles or chunks of ham in. Doesn't get any easier than this and it is a cheap recipe that makes a lot.

 

[Scoresman]

If you're going to be making a lot of soup, I recommend getting an immersion blender.  So much less cleanup than using a blender and a lot quicker too.  

 

[Mr. Ected]

Not sure how this qualifies as 'healthy' but it is delicious...


Wegmans Clam Chowder



Ingredients

• 1/4 lb bacon, chopped
  
• 4 tbsp (1/2 stick) Butter
  
• 1 c. diced celery
  
• 1 c. diced onions
  
• 1/2 lb. Leeks (1/2 in dice) It ends up being 2-3 cups.
  
• 3 cloves Garlic, minced (more or less)
  
• 1/4 cup all-purpose flour
  
• 4 bottles (8 oz each) Clam Juice
  
• 4 cups heavy cream (I usually use even amounts heavy cream and 1/2 and 1/2)
  
• 2 lbs. white potatoes, peeled, 1/2-inch dice (4 cups) - bite sized
  
• Clams (~1 lb) chopped (I use 3 cans)
  
• 2 tbsp chopped Italian Parsley
  
• 1 tbsp chopped Thyme
  
• ~1 tsp hot pepper sauce (e.g. Frank's RedHot Sauce, Tabasco)
  
• Salt and pepper to taste
  

Instructions

1. Add bacon to stockpot on MEDIUM. Cook 2-3 min, until bacon is crispy. Drain most of the bacon fat. Add butter, onion, celery, leeks and garlic; stir. Cook about 5 min, until soft but not browned.
   
2. Add flour; stirring until completely blended. Cook, stirring and scraping bottom of pan every 30 seconds, about 2 min.
   
3. Whisk in clam juice and cream. Add potatoes. Increase heat to MEDIUM-HIGH. Cook, stirring occasionally, about 10 min, until it comes to a boil.
   
4. Reduce heat to MEDIUM-LOW. Simmer 10-15 min, stirring occasionally, until potatoes are fork-tender.
   
5. Add clams, herbs, and pepper sauce; season to taste with salt and pepper. Cook ~10 minutes until warmed through.
   

https://d1a502ipp6tzqk.cloudfront.net/ugc/4/5t/193mbw-nh2-fvvt-1.jpg
 



 





 

 

[comfortably numb]

If you're going to be making a lot of soup, I recommend getting an immersion blender.  So much less cleanup than using a blender and a lot quicker too.  

My wife bought a fancy expensive vitamix thing that apparently can turn concrete into liquid a few years ago.

 

[Ignoramus]

Buy a bunch of veggies.  Eat veggies throughout the week.  Whatever veggies are left at the end of the week, throw in a pot.  Cover with stock. Add some bay leaf, oregano, thyme, rosemary or whatever other herbs you have.  S&P. Simmer for a while.  Throw in some chopped hearty greens, parmesan rind or any other odds & ends of leftover cheeses.  Enjoy. 

 

[comfortably numb]

I bought a Blendtec last year and just started making soups in it a few months ago.  It liquefies the fiber in vegetables.  I put some beef broth in there along with (a ton of) broccoli, cauliflower, spinach, carrots, sweet potato, mushrooms, one garlic clove, olive oil, salt and pepper.  You can sub in pretty much any veg you have.  Liquefy it until smooth then let it simmer for a while.  Sometimes I put a small dollop of ricotta cheese on top when it's cooling. Hearty, healthy and delicious.  A meal in itself. Looks something like this:

hmmm, 

I like the thought of this.

I believe the vitamix I have can make soup.
Does your blendtech just turn it into soup leaving it already hot or do you then heat it up afterwards?

 

[Jackstraw]

White bean and Kale soup is my current favorite. Dice an onion and saute with as garlic pepper and salt. Add two cans drained white beans. Add chicken stick. Remove stalks from a head of kale and cut into small pieces. Cook kale in the soup until it is as tender as you like. Hearty. Low fat. Good veggies with the kale. You can do low sodium chicken stock if you want to keep the sodium in check. 

Can add chicken, bacon pieces, ham etc for a little kick. 

 

[comfortably numb]

Buy a bunch of veggies.  Eat veggies throughout the week.  Whatever veggies are left at the end of the week, throw in a pot.  Cover with stock. Add some bay leaf, oregano, thyme, rosemary or whatever other herbs you have.  S&P. Simmer for a while.  Throw in some chopped hearty greens, parmesan rind or any other odds & ends of leftover cheeses.  Enjoy. 

This is kinda what prompted me to ask.
It seems like every week we throw away 3/4 pack of spinach.

Figured this could be a good way to get some veggies in and not waste so much of it to going bad
 

 

[Mr. Ected]

Here is another one, long process but easy and delicious!! From TheKitchn.com. They also have a non-crockpot based version.
 

French Onion Soup (Crockpot)
Serves to 6

What You Need
Ingredients

• 3 pounds yellow onions, peeled, sliced, and cut into quarter-moons
  
• 2 tablespoons unsalted butter, melted
  
• 2 tablespoons olive oil
  
• 1 teaspoon salt, plus more to taste
  
• Freshly ground black pepper
  
• 2 tablespoons balsamic vinegar
  
• 10 cups beef broth
  
• 3 tablespoons brandy, optional
  

To Serve

• 4 to 6 baguette slices, toasted, for each bowl
  
• 1 1/3 to 2 cups grated Gruyere cheese (1/3 cup per bowl)
  
• Chopped shallot or fresh onion
  

Equipment

• Cutting board and chef's knife
  
• Slow cooker
  
• Wooden spoon
  
• Oven-safe soup bowls
  
• Baking pan
  

Instructions

1. Season the onions: Place the onion slices in a 5-quart (or larger) slow cooker. Stir in the butter and olive oil, salt, and a generous quantity of black pepper.
   
2. Cook on LOW for 12 hours: Cover and cook on LOW overnight or for 12 hours. The onions should be dark golden brown and soft. (Suggestion to place Crockpot in garage or something like that to avoid filling your house with powerful onion cooking smell!!)
   
3. Add broth: Stir in the balsamic vinegar and the broth.
   
4. Cook for 6 to 8 hours on LOW: Cover and continue cooking on LOW for 6 to 8 hours. This is flexible; as long as your slow cooker holds moisture well (wrap a towel over the lid if quite a lot of steam escapes), you can cook the soup for hours. Longer cooking will only intensify the flavors. Taste and season with more salt and pepper if desired, and stir in the brandy if using.
   
5. Portion the soup into oven-safe bowls: Heat the oven to 350°F. Ladle the soup and onions into oven-safe bowls and place the bowls in a baking pan.
   
6. Top with toast and shredded cheese: Top each bowl with a slice of toast and a generous quantity of shredded Gruyere cheese.
   
7. Bake for 20 to 30 minutes: Bake on a rack in the upper third of the oven until the cheese is completely melted.
   
8. Broil for 2 to 3 minutes: Turn the oven to broil and broil the soup for 2 to 3 minutes or until the cheese is bubbling and browned. Remove from the oven and let cool for a few minutes, then serve with chopped fresh onion on the side.
   

Recipe Notes

• Adjusting Consistency & Thickness: When I have made this the soup has always been just the right consistency. But if yours seems a little thin or watery, you can quickly finish it off on the stovetop by simmering gently in a saucepan for 15 minutes or until the broth has reduced a little.
  

 

[Willie Neslon]

hmmm, 

I like the thought of this.

I believe the vitamix I have can make soup.
Does your blendtech just turn it into soup leaving it already hot or do you then heat it up afterwards?

Because of the design of the Blendtec it does not oxidize the food at all.  If you put cold stuff in it stays cold. I know the vitamix heats everything up because of the blade design, everything has to be pushed down. 

 

[The General]

DOT

Chicken Breasts, a bunch of chicken broth, carrots, potatoes, celery, some herbs in a crock pot for 3-4 hours is really easy. I add noodles or rice as well occasionally.

 

[Chadstroma]

I bought a Blendtec last year and just started making soups in it a few months ago.  It liquefies the fiber in vegetables.  I put some beef broth in there along with (a ton of) broccoli, cauliflower, spinach, carrots, sweet potato, mushrooms, one garlic clove, olive oil, salt and pepper.  You can sub in pretty much any veg you have.  Liquefy it until smooth then let it simmer for a while.  Sometimes I put a small dollop of ricotta cheese on top when it's cooling. Hearty, healthy and delicious.  A meal in itself. Looks something like this:

This oddly sounds tasty to me. Is the consistently like a cream of broccoli type of thing- without the broccoli chunks? This picture doesn't look "soupy" to me. Have you tried to add something to chew on after along with?

 

[Chadstroma]

Because of the design of the Blendtec it does not oxidize the food at all.  If you put cold stuff in it stays cold. I know the vitamix heats everything up because of the blade design, everything has to be pushed down. 

So, are you saying the vitamix would not work? Still unsure why my wife made me buy that thing. I have yet to understand why it is so much more expensive than a regular blender.

 

[Willie Neslon]

So, are you saying the vitamix would not work? Still unsure why my wife made me buy that thing. I have yet to understand why it is so much more expensive than a regular blender.

No, it would work.  It just oxidizes the food a bit.  I'd still let it simmer for a bit after.

 

[Steve Tasker]

Wife makes a lot of vegetable-based soups.  Most squashes will make a solid soup.  I made a good one with turnips awhile back.

The key for us has been the immersion blender.  If you're serious about vegetable soups, you'll need one if you don't already have one. 

 

[comfortably numb]

So, are you saying the vitamix would not work? Still unsure why my wife made me buy that thing. I have yet to understand why it is so much more expensive than a regular blender.

The vitamix emulsifies the food where you will have a more liquidy taste where as a blender will just leave you with chunks of vegetables.
something like that...
It also does a bunch of other stuff better apparently  

 

[Willie Neslon]

This oddly sounds tasty to me. Is the consistently like a cream of broccoli type of thing- without the broccoli chunks? This picture doesn't look "soupy" to me. Have you tried to add something to chew on after along with?

Yes, it's hearty.  Similar consistency.  You can play around with ingredients until it suits your tastes. Loaded with fiber and low carb.  Between the whole juice I have at lunch and that soup for dinner I'm eating more vegetables in a day than i used to in a month because of that Blendtec. I've added nothing to it but you can add whatever you like.  I try to avoid the crackers, pasta, bread.  Alone it's enough to keep me full all night. Personally I found it tastes better with beef broth than chicken broth. Yes, and no chunks.  Smooth and thick. 

 

[Mr. Ected]

Yes, it's hearty.  Similar consistency.  You can play around with ingredients until it suits your tastes. Loaded with fiber and low carb.  Between the whole juice I have at lunch and that soup for dinner I'm eating more vegetables in a day than i used to in a month because of that Blendtec. I've added nothing to it but you can add whatever you like.  I try to avoid the crackers, pasta, bread.  Alone it's enough to keep me full all night. Personally I found it tastes better with beef broth than chicken broth. Yes, and no chunks.  Smooth and thick. 

Is the your main part of the meal? What else do you have? Salad? Just curious.

Do you have kids? With 2 boys in early teenager mode and a younger girl, that would be hard to do for multiple meals in a week! I could do it for my lunch.

 

[comfortably numb]

Yes, it's hearty.  Similar consistency.  You can play around with ingredients until it suits your tastes. Loaded with fiber and low carb.  Between the whole juice I have at lunch and that soup for dinner I'm eating more vegetables in a day than i used to in a month because of that Blendtec. I've added nothing to it but you can add whatever you like.  I try to avoid the crackers, pasta, bread.  Alone it's enough to keep me full all night. Personally I found it tastes better with beef broth than chicken broth. Yes, and no chunks.  Smooth and thick. 

Can you post a starting point for us please. I'm guessing anything can go depending on your tastes but something to begin with

i.e

1/2 cup broth
2 things of brocoli
1 clove garlic
1 tsp oil
1 raw carrot
etc...

 

[Chadstroma]

The vitamix emulsifies the food where you will have a more liquidy taste where as a blender will just leave you with chunks of vegetables.
something like that...
It also does a bunch of other stuff better apparently  

You know how many times she has used that $300 machine? Once. Over the last 3 years or so.

 

[Willie Neslon]

So, are you saying the vitamix would not work? Still unsure why my wife made me buy that thing. I have yet to understand why it is so much more expensive than a regular blender.

The Blendtec will destroy pretty much anything. It turns any veg and a little liquid into a milkshake like consistency.  You can drink the fiber. A regular blender wouldn't come close to the consistency.  I got mine for $350 over a year ago.  It's one of the best things I've ever bought.  I use it every day.  My BP was 135/85 in dec 2014. In dec 2015 it was 100/72.  My cholesterol went from 168 ldl to 106. It's because of the vegetables.  No exaggeration when I say I ate more vegetables last year than I did in my entire life before that.  No chance i could sit and chew down 6+ servings of broccoli, carrots, beets, spinach and whatever other veg every day. Now I drink it in 5 minutes and it tastes great.

 

[msommer]

http://www.blendtec.com/blog/blendtec-announces-executive-leadership-changes/

Which one is Willi Neslon 

 

[Chadstroma]

Yes, it's hearty.  Similar consistency.  You can play around with ingredients until it suits your tastes. Loaded with fiber and low carb.  Between the whole juice I have at lunch and that soup for dinner I'm eating more vegetables in a day than i used to in a month because of that Blendtec. I've added nothing to it but you can add whatever you like.  I try to avoid the crackers, pasta, bread.  Alone it's enough to keep me full all night. Personally I found it tastes better with beef broth than chicken broth. Yes, and no chunks.  Smooth and thick. 

I like chunky soups.... so I would have to play around with that. Have you played around with spices at all too or just he veggies and broth? So- you throw everything in and then put on the stove and done huh? Sounds like the most work would be washing the blender.

 

[Willie Neslon]

Is the your main part of the meal? What else do you have? Salad? Just curious.

Do you have kids? With 2 boys in early teenager mode and a younger girl, that would be hard to do for multiple meals in a week! I could do it for my lunch.

I eat it alone usually.  No kids. You could make it with a sandwich for the kids. Great way for them to get veg.  Tastes great.  This coming from a guy who hates the taste of veg. Eating a side of broccoli or carrots for dinner was like having to take medicine for me.

 

[Willie Neslon]

I like chunky soups.... so I would have to play around with that. Have you played around with spices at all too or just he veggies and broth? So- you throw everything in and then put on the stove and done huh? Sounds like the most work would be washing the blender.

I used fresh garlic and stick to salt and pepper.  You can try anything you want. 

Cleaning the blender is the easiest thing in the world. Fill with water, one drop of dish soap, run the blender for 5 seconds and rinse. Done.

 

[Willie Neslon]

30 second video on how to clean the Blendtec

 

[Willie Neslon]

Can you post a starting point for us please. I'm guessing anything can go depending on your tastes but something to begin with

i.e

1/2 cup broth
2 things of brocoli
1 clove garlic
1 tsp oil
1 raw carrot
etc...

I'm not much of a measurer.  I usually fill the jar to the top and hit the button. I go the trader joes route because of the simplicity. Usually I use 1/3rd or so of the broth carton.  Usually a whole bag of broccoli.  A couple of carrots.  One garlic glove.  A little drizzle of olive oil. Pinch of salt and pepper.  A few chunks of sweet potato. A couple of mushrooms. A little cauliflower or spinach if I have some. Maybe one fingerling potato. You can use frozen vegetables too. I had some frozen peas and spinach I added the other day.  Whatever veg you have in the house.  I like to play around with it.  Every night the taste is usually a pleasant surprise. Almost feel like a real chef.

 

[comfortably numb]

I'm not much of a measurer.  I usually fill the jar to the top and hit the button. I go the trader joes route because of the simplicity. Usually I use 1/3rd or so of the broth carton.  Usually a whole bag of broccoli.  A couple of carrots.  One garlic glove.  A little drizzle of olive oil. Pinch of salt and pepper.  A few chunks of sweet potato. A couple of mushrooms. A little cauliflower or spinach if I have some. Maybe one fingerling potato. You can use frozen vegetables too. I had some frozen peas and spinach I added the other day.  Whatever veg you have in the house.  I like to play around with it.  Every night the taste is usually a pleasant surprise. Almost feel like a real chef.

Preciate it, will look into some soup making soon.

 

[Hastur]

Here is Dr. Fuhrman's Anti-Cancer soup.  I've made it before, and it is good. 

Ingredients:
1/2 cup dried split peas
1/2 cup dried adzuki or cannellini beans
4 cups water
6-10 medium zucchini
5 pounds large organic carrots, juiced (5-6 cups juice; see note)*
2 bunches celery, juiced (2 cups juice; see note)*
2 tablespoons Dr. Fuhrman's VegiZest (or other no-salt seasoning blend, adjusted to taste)
1 teaspoon Mrs. Dash no-salt seasoning
4 medium onions, chopped
3 leek stalks, cut lengthwise and cleaned carefully, then coarsely chopped
2 bunches kale, collard greens or other greens, tough stems and center ribs removed and leaves chopped
1 cup raw cashews
2 1/2 cups chopped fresh mushrooms (shiitake, cremini and/o white)
Instructions:
Place the beans and water in a very large pot over low heat. Bring to a boil, reduce heat and simmer. Add the zucchini whole to the pot. Add the carrot juice, celery juice, VegiZest and Mrs. Dash.

Put the onions, leeks and kale in a blender and blend with a little bit of the soup liquid. Pour this mixture into the soup pot.

Remove the softened zucchini with tongs and blend them in the blender with the cashews until creamy. Pour this mixture back into the soup pot. Add the mushrooms and continue to simmer the beans until soft, about 2 hours total cooking time.

 

[Willie Neslon]

Preciate it, will look into some soup making soon.

Just make sure when you cook the soup you keep stirring it. As the raw ingredients cook they soak up the liquid and some ingredients will kind of rise and separate if you don't stir it regularly. 

 

[comfortably numb]

Just make sure when you cook the soup you keep stirring it. As the raw ingredients cook they soak up the liquid and some ingredients will kind of rise and separate if you don't stir it regularly. 

Thanks, no problem with that. I'm always gettin yelled at for stirring.
Makes me feel like I know what I am doing when I stir.

 

[Willie Neslon]

Damn, now watching this video that says i can cook the soup right in the blendtec if i hit the soup setting 3 times. Maybe I been doing it all wrong and don't even need to cook it. I usually only blend it for 30 seconds or so and it always stays cold.  Gonna try this tonight.

 

[comfortably numb]

2,1

 

[comfortably numb]

Can you link part 2, where they pour the hot soup all over each others and bring out the cucumbers?

 

[msommer]

2,1

By a mile and a half

 

[Willie Neslon]

Can you link part 2, where they pour the hot soup all over each others and bring out the cucumbers?

I don't even see the women.  The blender is what gives me a boner.

 

[General Malaise]

What are some fairly healthy soups one can eat?
Looking at something I an make on Monday and get a few days worth for a little snack or turn into a meal.
Something with some vegetable. Can or can not have a meat.

Whatcha got?

Pretty good stuff in here so far, so not much to add on my end.

However, I haven't seen anybody in here mention making your own stock, which is wonderful way to get the most out of your Thanksgiving turkey, Christmas ribeye or smoked chickens.  Essentially, you just use the carcass, bones and sometimes leftover skin of your meat to make rich, delicious stock which you can freeze and use for all sorts of soups.  I've found that using a smoked turkey carcass makes the absolute best stock, which lends dishes like jambalaya or gumbo a rich, velvety flavor that is impossible to beat.  

Check out this gal's 5 minute video on making turkey stock from her Thanksgiving turkey.  She has dozens of recipes with videos making soups too.  

Lastly, here's a nice little Chipotle Creamy Tomato soup that's pretty easy to make and quite tasty.  Perfect for dipping your grilled cheese sandwich.

 

[Mr. Ected]

Pretty good stuff in here so far, so not much to add on my end.

However, I haven't seen anybody in here mention making your own stock, which is wonderful way to get the most out of your Thanksgiving turkey, Christmas ribeye or smoked chickens.  Essentially, you just use the carcass, bones and sometimes leftover skin of your meat to make rich, delicious stock which you can freeze and use for all sorts of soups.  I've found that using a smoked turkey carcass makes the absolute best stock, which lends dishes like jambalaya or gumbo a rich, velvety flavor that is impossible to beat.  

Check out this gal's 5 minute video on making turkey stock from her Thanksgiving turkey.  She has dozens of recipes with videos making soups too.  

Lastly, here's a nice little Chipotle Creamy Tomato soup that's pretty easy to make and quite tasty.  Perfect for dipping your grilled cheese sandwich.

Do you save (freeze) mixed bones from various chickens to make stock all at once? Over the football season, whenever I made wings, I bought the whole 'wing' and split them into three parts, saving the tips for stock. Worked well.

On average, I am lucky that I can buy a very good store brand stock from Wegmans, which makes it a bit cheaper, so I usually only make chicken stock when I am going to make chicken noodle soup.

 

[Dan Lambskin]

Wife makes a soup that my MIL used to make

it has Italian sausage, rice and zucchini maybe some carrots