Wrong, wrong, wrong. If everyone knew how easy this was, why on earth would there be cans of salt lining grocery shelves, passing themselves off as “chicken soup?” No thanks.

I used the dark meat leftovers from Sunday’s roast chicken. The legs and thighs were slightly undercooked, which meant that they were otherwise destined for the microwave. I suspected this use would be far more delicious, and I was right. If you don’t have homemade chicken stock, use the low-salt version from the grocery store. And be sure to use stock, not broth! They are not the same thing at all.

You could also substitute noodles or rice for the potatoes if that’s what you’re into. (Warning: link is hilarious and food-related, but is not particularly work-safe without headphones.)

What’s your favorite chicken soup recipe? Share it in the comments.

Simplest Chicken Soup

For the mirepoix:
1 medium-small onion
1 carrot
1 rib celery

For the soup:
Olive oil
3 cloves garlic, smashed and minced. (optional, but delicious. I wouldn’t use more than 3 cloves, though.)
Dark meat chicken, cooked, about 1 1/2 – 2 c.
3 carrots, cut into thick coins
2 potatoes, medium dice
Chicken stock, 1 c.
4 c. water
Kosher salt
Freshly ground black pepper, more than you think you’ll want
Rosemary, dried, about 1 T.
Oregano, dried, about 1 T.

Dice the mirepoix ingredients very small. Heat about 1-2 T. olive oil in a soup pot over medium-low heat, stir in the mirepoix, and sprinkle with a little Kosher salt. Cook, stirring occasionally, until the onions start to become translucent.

Meanwhile, shred, chop, and otherwise prepare the other ingredients. Add the garlic first, stirring so that it doesn’t burn. Then add the chicken. If it is undercooked, as mine was, give this a few minutes to heat through. Then add the potatoes, carrots, and spices, to taste.

Add in the chicken stock and water. Bring to a low boil, then reduce heat to a low simmer and cook until the potatoes are tender.

Makes about 4 generous servings.

I also made a new pumpkin soup. This one’s a new one for me — usually pumpkin soups are sweet affairs in this household. I like this one, though! It’s hearty and rustic and warming. Don’t bother chopping anything too finely in the beginning, since you will just hit it with the stick blender later. Same goes for the roasted pumpkin — unlike many pumpkin puree recipes, there is no need to take it for a spin in the food processor before using.

I served it with toasted pumpkin seeds (following Elise’s recipe) and my new favorite cornbread.

Black Bean and Pumpkin Soup
Adapted and greatly simplified from Smitten Kitchen

Split a medium (~5 lb.) pumpkin in half lengthwise. Scrape stringy bits, reserving seeds. Roast, cut side down, in a 400 degree oven for about 45 minutes.

Into a soup pot goes:
2 T. butter
2 T. bacon grease (or olive oil)
1 onion, diced
3 cloves garlic, smashed and chopped into 2-3 pieces
1 T. ground cumin

Cook on medium low, stirring, until onion is translucent. Be careful not to burn the garlic.

Add:
1 can (15 oz.) black beans, rinsed and drained
1 can (14.5 oz) whole tomatoes (just dump the whole thing in, no chopping or draining)

Cook and stir until everything is heated through. When the pumpkin is cool enough to handle, scoop out the flesh directly into the soup pot. Add flavorful liquid to cover — I used a combination of veggie broth and water, about 4-6 cups in total.

Simmer until the pumpkin really falls apart, maybe 10-15 minutes. Remove from heat and hit the mixture with a stick blender until blended to your preference.