Where I live in Canada today it is really cold. This was just posted 4 minutes ago:
Anyhow, it is a great time for enJOYing hot and nourishing soup. Yesterday I made a delicious pot of soup along with some other goodies like a small meatloaf (something I rarely make), a Cajun Rice & Chicken dish, and my soup. I had 3 of my favorite pots on the go: 🙂 Two cooked in the oven with the chicken and meatloaf and the other stove top for the soup. Oh and also in the pic is small stainless steel pot which boiled a small batch of potatoes.
Today I thought I would share a couple of hacks for soup. I rarely, if ever, follow a recipe to make soup. It is usually create as I go and use what I have, which involves finishing up other food items.
When my daughter was little I would always call noodles ‘noo noos’ and I admit I still do it to this day lol!
Today I made some rock star Chicken Noo Noo soup using some leftover turkey soup stock I had made at Christmas time from the leftover turkey carcass. After making it I froze it in a mason jar for future use. Actually I got several jars from the batch which is cool.
I do not waste anything when it comes to food. I love using these go-to’s for creations like today’s soup that I made.
Check out this video I made of the soup as it was cooking. And note the noo noos are not in here yet… they were boiling on the stove burner behind. I don’t like to add them until just before serving. So they too will go in a mason jar or similar and only be added to the soup as I warm up what I am eating at one sitting. However, if you are wondering what the things in the soup that look like noodles are, they are cauliflower shreds! From one of those bags of slaw type veggies. I love using those for soups and such. One day I will share with you all my pea soup hack that makes it way more nutrient dense without anyone even knowing… but shh you will have to promise not to tell though 😉
And these are the noo noos I used. Actually this was my first time using these and I have to say I like them the best for Chicken Noodle Soup. They are La Molisana Semi Di Melone N 61, Trafilata Al Bronzo. So I have no idea what all that means but anyhoo here is a picture of the delightful little critters.
In closing I want to remind everyone that you do not need a recipe to cook soup. I never make it the same twice. You throw in whatever you have around the kitchen that remotely seems like it will go with the style of soup you are making. 🙂
Have fun with soup making and use up those odds and ends in the fridge and freezer. :-))
A lot of people ask me about my soup recipes. Most of the time or actually almost ALL of the time there is no recipe. It’s soup. I throw in whatever I have.
Yesterday I made this amazing beef vegetable barley soup with a leftover prime rib roast I had in the fridge. I didn’t take any pictures along the way, but thought I would still share some of the things I did in case someone finds it useful.
In this case I used my Instant Pot. I sauteed some onions, garlic and celery first, right in the pot. When that was done, I added some chopped carrots, my left over prime rib roast which had a bone attached, some organic beef bouillon and a frozen leftover bag of whatever from the freezer. The whatever was the juices and veggies left from a prior roast I make in a slow cooker. I do not waste anything. I had bagged up that goodness and put in a plastic ziploc bag (you could use a glass jar to freeze as well) and I froze it for an occasion like this. It was perfect. I threw the whole thing into the Instant Pot frozen … after taking it out of the bag of course hee hee.
Saving and freezing leftover veggies, rice, meats and odds and ends are perfect for soup! Never waste anything even if it is a tiny amount! Even mashed potatoes…they are perfect for thickening a soup like pea soup.
I also added a small tetra container of store bought soup that was a beef barley soup. I made sure it was a brand that was high quality and low sodium (sometimes you have to cheat for the sake of time and ease). I then added salt and pepper, of course.
I put the Instant Pot on to the Stew setting and let it cook. When it was done I took out the beef pieces and shredded them… so tender! I added it back in to the soup and then served my delicious and amazing soup. Hubby loved it!
Then I stored the leftovers in these jars. You can see how the grease rises to the top once the soup has been stored in the fridge. This is perfect. You can then skim it off and toss it. The fat is great because while cooking the soup it ‘carries the flavor‘. Fat is a carrier so it helps to meld and mold the soup’s flavor but once cooled, it’s collected and contained and can be tossed.
Now here I am the next day after making the Beef Soup, with my turkey carcass from Thanksgiving this past weekend here in Canada, in the Instant Pot with onions, celery, carrots and spices to cook down to my turkey soup broth. Note: if you don’t have an Instant Pot no worries use a regular pot and get it boiling with all of your ingredients in there and then let it simmer for a couple of hours. Strain the stock and keep any bits of goodness for your soup like the onions, turkey pieces etc.
Now you can use this to make a batch of soup with fresh veggies, the rest or your leftovers, maybe a little bag of rice from your freezer and anything else that you want to throw in. It’s SOUP!
People seem to be more open minded to adding in various ingredients when it comes to making a salad. Soup is no different. Have fun with cooking. Get creative. Be resourceful. It’s fun! I hope you found this helpful.