So, I wanted to share something I whipped up the other day – what I call my “souper meal.” Not just any soup, mind you, but something that really hits the spot, proper comfort food that actually feels like a full meal. It wasn’t planned, really. I was just feeling a bit, you know, blah, and the fridge was looking a bit sparse.
I started by just rummaging around. You know how it is. Found some carrots that were a bit bendy, an onion that was about to sprout, a lonely potato, and a couple of sad-looking celery sticks. Standard end-of-the-week stuff. I also had some leftover cooked chicken in the freezer from a roast a few days back. Perfect. I figured, why not try and make something decent out of this odds-and-ends collection?
Getting Started – The Chopping Saga
First things first, I got everything out on the counter. Chopping is kind of therapeutic for me, even if I’m not the neatest chopper in the world. So, I just started dicing the onion, carrots, and celery. The potato got cubed. I wasn’t following any fancy recipe, just going with what felt right. My grandma used to say, “cooking is about feeling it,” and I guess that stuck with me.
I got my biggest pot, threw in a bit of olive oil, and once it was warm, in went the onions. Let them sweat a bit, get all soft and sweet. Then the carrots and celery. Stirred that around for a few minutes. The smell already started to make the kitchen feel a bit cozier. That’s the thing about making soup from scratch, isn’t it? The process itself is part of the payoff.
Building it Up
Once the veggies had a bit of a head start, I added the potato cubes and the shredded chicken. Gave it all a good stir. Then, for the liquid, I just used a good quality chicken broth I had in a carton. Poured in enough to cover everything generously. Seasoning time! This is where I usually just wing it. Salt, a good few grinds of black pepper, some dried thyme because I love thyme in chicken soup, and a bay leaf. Oh, and a tiny pinch of red pepper flakes, just for a whisper of warmth, not real heat.
Then, the waiting game. I brought it all up to a boil, then turned the heat down low, popped a lid on, and just let it simmer. This is crucial, I think. Letting all those flavors get to know each other. I probably let it go for a good 45 minutes, maybe an hour. I wasn’t really timing it, just checked on it now and then, gave it a stir, made sure it wasn’t sticking.
Sometimes I think about why I bother with this stuff. It’s easier to grab something quick, right? But then I remember how I used to live on takeout and processed foods. I felt sluggish all the time. It wasn’t until I started making my own meals, simple things like this soup, that I realized how much better food made with actual, honest ingredients can make you feel. It’s not about being a gourmet chef; it’s just about taking a bit of time to feed yourself well. It’s a bit of self-respect, I guess.
The “Souper” Result
Finally, it was ready. I fished out the bay leaf. The broth was rich, the veggies were tender but not mushy, and the chicken was falling apart. I ladled a huge bowl for myself. No fancy garnishes, just the soup itself. And honestly? It was amazing. So much better than anything you could buy in a can. It was hearty, it was flavorful, and it just felt so… wholesome. That’s why I call it a “souper meal.” It’s more than just soup; it’s a bowl of goodness I made with my own two hands from stuff that might have otherwise gone to waste.
It’s funny how something so simple can be so satisfying. In a world that’s always rushing, taking an hour or so to make a proper soup feels like a small act of rebellion. A delicious one, at that. Give it a try sometime when you’ve got some bits and bobs in the fridge. You might surprise yourself.
