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Big-Batch Soup

A warm and comforting big-batch soup recipe perfect for feeding a crowd or meal prepping.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken, diced
  • 8 oz Noodles Use your choice of noodles.
  • 1 can Crushed tomatoes For tomato soup variant.
  • 1 cup Split peas For split pea soup variant.
  • 2 cups Butternut squash, cubed For butternut squash soup variant.
  • 2 cups Broccoli, chopped For broccoli potato cheddar soup variant.
  • 2 large Potatoes, diced For broccoli potato cheddar soup variant.
  • 1 cup Cheddar cheese, shredded For broccoli potato cheddar soup variant.
  • 1 large Onion, chopped
  • 4 cloves Garlic, minced
  • 2 large Carrots, chopped
  • 2 stalks Celery, chopped
  • 8 cups Vegetable or chicken broth
  • 1 tsp Salt Adjust to taste.
  • 1/2 tsp Pepper Adjust to taste.
  • 2 tbsp Olive oil For sautéing.

Method
 

Preparation
  1. Gather all ingredients and equipment.
  2. Heat olive oil in a large pot over medium heat.
  3. Add chopped onions, garlic, carrots, and celery; sauté until softened.
Cooking
  1. For chicken noodle soup, add diced chicken and cook through.
  2. For tomato soup, add crushed tomatoes and broth.
  3. For split pea soup, add split peas and broth, and bring to a boil.
  4. For butternut squash soup, add cubed squash and broth, and simmer until soft.
  5. For broccoli, potato, and cheddar soup, add broccoli and potatoes, cook until tender, then blend and stir in cheese.
  6. Season with salt and pepper to taste.
  7. Serve hot.

Notes

Use fresh ingredients for better flavor. Taste the soup as you go to adjust seasoning. Allow the soup to cool before refrigerating or freezing.