Chicken, rice, and celery soup 

https://cooking.nytimes.com/recipes/1020898-chicken-and-rice-soup 

Bring 8 cups of chicken broth to a boil in a large stock pot or dutch oven.

Rough chop 1 head of Italian parsley. Set half aside for garnish.

To stock pot, add:
1 lb. boneless, skinless chicken thighs
3/4 cup jasmine rice
4 stalks of celery, thinly sliced (reserve leaves)
1/2 head of Italian parsley, rough chopped
1 bay leaf

Simmer for 25 minutes. 

While soup is simmering, zest and juice 2 lemons.

To create fresh garnish, combine:
zest of 2 lemons
1/2 head of Italian parsley, chopped finely (reserved)
chopped celery leaves
1 bunch of green onions, thinly sliced

Remove and shred chicken, then return to the pot.

Add to stock pot:
8 oz. of fresh spinach (stir to wilt)
juice of 2 lemons (reserved)
2 tbsp. garlic olive oil
salt & pepper to taste

Serve each bowl topped with a generous helping of fresh garnish.

Chicken soup from leftover roast chicken

Chicken soup from leftover roast chicken
serves 8

Strip remaining meat from chicken carcass and reserve it for the finished soup.

Stock:
Using a cleaver or kitchen scissors, break up the carcass into several smaller pieces so that they will fit in an even layer in the bottom of a large pot or Dutch oven.

Roast in Dutch oven over medium-high for ~8 minutes:
1 tbsp. olive oil
chicken carcass pieces

Turn pieces occasionally, until lightly browned all over.

Add and simmer for 1.5 hours:
12 cups water
1 medium carrot
1 medium celery stalk
1/2 medium yellow onion
2 fresh thyme sprigs, coarsely chopped
1 bay leaf
1/2 teaspoon whole black peppercorns

Soup:
Strain the stock, then bring the clarified stock back to a simmer over medium-high heat.

Add and simmer 20 minutes:
2 carrots, diced
2 stalks celery, diced
1/2 medium yellow onion, diced
1 tsp. salt
1 tsp. fresh thyme
fresh ground black pepper

Meanwhile, cook 1 cup dried egg noodles if desired.

When the vegetables are tender, add reserved shredded chicken and cooked egg noodles. Simmer until the flavors meld, about 5 minutes more. Taste and season with salt and pepper as needed.

Gazpacho from scratch

Food processors aren't designed to hold large volumes of liquid! If the liquid level rises above the spindle in the center, your gazpacho will start to leak out all over your countertop. So make sure to blend the vegetables in smaller batches and transfer them to a secondary container.

Gazpacho
serves 4-6

Working in batches, blend until smooth in a food processor:
2 medium red bell peppers, seeded and roughly chopped
tops of one bunch of green onions

1 large cucumber, peeled and roughly chopped
4-5 medium ripe tomatoes, quartered

Transfer each batch of blended vegetables into one large container. Stir to combine.

Add and process until combined:
1-2 cups of blended vegetables

1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tbsp salt

5 dashes hot sauce

Return contents of blender to the larger container and stir until evenly mixed. Adjust seasoning to taste.

Refrigerate until cool. Garnish with croutons and small diced vegetables for texture (e.g. bell pepper, onion, cucumber) just before serving.

Chicken & Lime Soup

This is a wonderful recipe taken straight from Budget Bytes.  It looks like a typical tomato-based soup, but its flavor profile is completely different.

Chicken & Lime Soup
serves 6

Dice, then saute for 5 minutes:
1 medium yellow onion
1 medium jalapeno (seeds removed)
3 stalks celery
2 tbsp. olive oil

0.5 tsp salt

Add and bloom for about 1 minute:

1 tsp. dried oregano
0.5 tsp. ground cumin

Add and stir in, then saute 1 minute more:
14-oz. can diced tomatoes, drained
8-oz. can diced mild green chilies, drained

Add and simmer, covered, for 1 hour:

6 cups chicken stock

2 raw chicken breasts, whole
1 tsp. salt (if using low sodium products)

While the soup is cooking, separately cook 1 cup dry pasta (if desired).

After soup has simmered for 1 hour, remove the whole chicken breasts and shred them.

Add to the pot to finish the dish:
shredded chicken breasts

1 tbsp. garlic olive oil
2 tbsp. lime juice (or juice of 1 lime)
1 bunch cilantro, roughly chopped

salt to taste

two cups cooked pasta (if desired)

Beef Vegetable Soup

This recipe can be made with either barley or noodles, as your heart desires.  I grew up on the barley version, so I tend to prefer it.


Beef Vegetable Soup

Buy a 2 to 3 lb. chuck roast or sirloin tip.  If you can find pre-cut stew beef, you can buy 1 to 1.5 lb. (no waste).

Toss in plastic bag:
1.5 pounds beef in 1” cubes
1/2 cups flour
1/2 tsp. salt
1/2 tsp. pepper

In large pot, preheat about 1/8 c. oil over medium to medium high heat until it shimmers.  Brown meat in batches to avoid crowding the pan. Let the meat cubes brown for at least a couple of minutes before turning them.  When they are ready to turn, they should release cleanly from the pan.  Adjust heat as needed.  You want to get a good browned color but not burn the drippings. Add more oil if needed for the second batch. 

Return all beef to the pot.  Add and simmer on medium low, covered, for 1 hour:
3.5 cups Swanson beef broth
3.5 cups Swanson low sodium chicken broth
1 cup red wine

Add:
1 medium white or yellow onion, chopped
2 pound bag of frozen mixed vegetables
28 oz. canned diced tomatoes, undrained
1 tbsp. Worcestershire sauce
1 tbsp. dried parsley
1/2 tsp. marjoram
1/2 tsp. thyme
1/2 tsp. pepper
1 bay leaf

If desired, also add:
2/3 cup raw pearl barley (do not use “quick cooking” barley)
1 cup water

Simmer covered about another hour until barley is done.  Adjust salt to taste.

To use noodles instead of barley:
Omit the barley and extra water.  After the soup has cooked about 1.5 hours, boil about 1/2 cup raw small pasta separately, drain, and add it to the finished soup. (Do not succumb to temptation and boil the pasta in the soup; it will just absorb all the broth.)