Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.
This comforting classic is so easy to make, you'll never eat the store-bought version again.
This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.
Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.
Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and is free of soft spots. The soup can be garnished with toasted pepitas or a dollop of sour cream—or both.
Your guests don't need to know you whipped up this elegant autumnal soup in a blender and stashed it in the freezer.
Inspiration and Ideas
Before Thanksgiving, follow our step-by-step guide and prepare a homemade batch of turkey stock to use for a rich pan gravy. Be sure to save the turkey bones from that delicious turkey you made using our exclusive downloadable turkey guide.