That first truly cold morning always does it to me. One whiff of that crisp air and I am straight into soup season recipes mode, pulling out my biggest pot and starting a batch of bone broth before I have even had my coffee. I already made my first pot of chicken noodle soup a few weeks ago when that first chilly morning hit, and honestly, I would happily eat soup for the next six months. There is nothing quite like a bowl loaded with vegetables, broth, and good protein, from a classic chicken noodle to a cozy pasta fagiole, paired with a warm loaf of homemade bread. This is the season, and it is here to stay for a while.
Why I Always Have Bone Broth Ready
If there is one thing you will always find in my fridge or freezer this time of year, it is bone broth. It is the base for almost every soup I make, and it is so much easier to keep on hand than people think. If you do not have chicken backs, chicken legs work beautifully too. Bone broth brings so many nourishing benefits with it, supporting digestion and gut health in a way that a store-bought broth just cannot match. I even make a dog-friendly version for my sweet Benji. He deserves a warm, nourishing bowl too. If you want the full method, I walk through it step by step in my “Nourishing Bone Broth for Immunity and Digestion” post.
My Favorite: Classic Chicken Noodle Soup
Chicken noodle is my number one, without question. Carrots, onion, celery, tender chicken, and big fat noodles simmering away in a broth full of flavor. It gets me every single time. Here is how I build it, right on top of that homemade bone broth.
Ingredients:
- 2 tbsp butter or olive oil
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery ribs, sliced
- 3 garlic cloves, minced
- 8 cups homemade bone broth
- 1 bay leaf
- 1 tsp dried thyme
- 2 cups cooked, shredded chicken
- 2 cups wide egg noodles
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped
- Squeeze of fresh lemon, optional
Directions:
- Melt the butter in a large soup pot over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 8 minutes.
- Stir in the garlic and cook until fragrant, about 1 minute.
- Pour in the bone broth and add the bay leaf and thyme. Bring to a gentle simmer and cook until the vegetables are tender, about 15 minutes.
- Stir in the chicken and noodles. Simmer until the noodles are tender, about 8 minutes.
- Remove the bay leaf, season with salt and pepper, and stir in the parsley and a squeeze of lemon just before serving.
A Close Second: Sausage Lasagna Soup with Ravioli
My second favorite is a lasagna soup with tiny pillows of cheese ravioli standing in for the noodles. The tomatoes, sausage, and cheese make this one my happy place, and it tastes even better the next day.
Ingredients:
- 1 lb Italian sausage, casings removed
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 28 oz crushed tomatoes
- 4 cups homemade bone broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Pinch of red pepper flakes, optional
- 16 oz mini cheese ravioli, fresh or frozen
- 1/2 cup ricotta cheese
- 1/2 cup grated parmesan, plus more for serving
- Salt and pepper, to taste
- Fresh basil, torn, for serving
Directions:
- In a large soup pot over medium-high heat, cook the sausage, breaking it into crumbles, until browned, about 6 minutes.
- Add the onion and cook until softened, about 4 minutes. Stir in the garlic and cook 1 minute more.
- Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, bone broth, basil, oregano, and red pepper flakes. Bring to a simmer and cook 10 minutes.
- Bring the soup to a gentle boil and stir in the ravioli. Cook until they float and are tender, about 5 minutes, then reduce heat right away so they do not fall apart.
- Season with salt and pepper. Stir together the ricotta and parmesan in a small bowl. Ladle the soup into bowls, top with the ricotta mixture and a scatter of fresh basil.
Simmering Through the Season
There is something about a pot of soup simmering away on a cold Saturday afternoon that warms my whole home. Add a loaf of bread baking in the oven and my soul is completely content. Once that first cold morning hits, I do not see any reason to wait. Start a pot today and let soup season carry you all the way through the cold months ahead.
Disclaimer: The information in this post is for educational purposes only and is not intended to substitute professional medical advice, diagnosis, or treatment. Always consult your physician or qualified healthcare provider with any questions you may have regarding a medical condition or before beginning any new herbal regimen.
