The same way I save the chicken carcass after a chicken dinner to make stock, I save lobster shells all summer long and turn them into broth. You can do this with shrimp shells, too. What do the shells add to the broth? A beautiful brininess. It’s the essence of the sea.
We’ve all had lemon chicken soup with rice or noodles, but quinoa somehow makes any dish heartier and more substantial. Because quinoa is so dense and filling, it’s an excellent way to make Faith’s soup recipe, a riff on avgolemono, a meal.
This quick soup, one of Chris’s go-tos on a snowy day, uses a genius shortcut ingredient: tomato sauce, but a few plum tomatoes keep the flavor fresh. Chris’s favorite mini pasta, ditalini, adds the umph to make it a meal.
There’s nothing better than roasting a chicken low and slow for Sunday dinner. But, I don’t stop there. While I’m doing the dishes after dinner, I’ve got the chicken carcass in a stockpot simmering away on the stove so my husband Matt and I can have a delicious homemade stock for a Spanish soup later on.
This soup is the easiest (and fastest!) thing ever and so incredibly satisfying, not to mention a very affordable way to serve a crowd.
Use the freshest, sweetest summer corn you can find and you’ll see how five simple ingredients can add up to a singularly flavorful soup.