Go Back

Clear brothy soup

Simple soup with chicken or vegetable stock. Make this to use up leftover bits and bobs.
Prep Time 10 minutes


  • Aromatics: Garlic & onions, ginger or turmeric
  • Oil or fat for saute
  • Fresh vegetables (e.g. carrots, peppers, potatoes, celery)
  • Stock: Chicken, beef or vegetable, or use water.
  • Pre-cooked carbohydrates (e.g. potatoes, pasta, rice, beans)
  • Cooked proteins (e.g. tofu, meat, poultry, seafood)
  • Items to use up (cooked vegetables, leftover meat and poultry, bits of sauces, cooked greens)
  • Salt and pepper
  • Herbs and seasoning
  • Brightener: Lemon juice, vinegar, wine
  • Garnishes: herbs, sauce drizzle, cheese, crouton or roasted seeds


  • Chop garlic and onion or other aromatics. Saute in oil in a stockpot until soft and caramelized.
  • Add broth or stock or other flavorful cooking liquids. Add chopped vegetables and cook until tender
  • Add bits and bobs to be used up (cooked vegetables, proteins, bits of sauce, grains, beans, leftover pasta). Cook to heat through.
  • Add salt and pepper, seasoning and brightener to taste. Add garnishes to each serving.


Make stock from vegetable trimmings and chicken or beef bones. I do this in a slow cooker, which can be kept on a covered porch or other place to avoid heating up the house. Once you have some stock, it’s easy to make a broth soup.
For any soup, start with what you have to use up and decide what flavor profile you are going for. Is it more like your mom's chicken soup? Inspired by French, Italian, Latin or Asian or Middle Eastern flavors? Start with aromatics and a good quality stock or broth, homemade if you have it. The only rule is whether or not it tastes good.