I wasn’t planning on posting about this. It was something I just whipped up on a weeknight when it was super cold out and all I wanted was a nice, hearty soup that wasn’t loaded with calories. It turned out so well that I just felt selfish not sharing it with y’all. So, here goes!


I’m starting with the directions because they are so simple.

  1. Begin with stock as the base (I used a combination of chicken stock and vegetable stock).
  2. Chop everything the same size. The smaller they are, the quicker they will cook. This is the labor-intensive part.
  3. Throw all of it into the pot. Would the onions maybe have that little something extra if I caramelized them first? Sure, but this was a weeknight and I just didn’t have the energy.
  4. Let it simmer. The longer the better.
  5. Add more liquid when you need to (extra stock) and season occasionally. I seasoned with garlic powder, oregano, and salt and pepper. Crush the dried oregano in your hands before you add it to let the oils (and extra flavor) out.

Here’s what I added (it is a lot of chopping so get ready):

  • 2 cardboard cartons of chicken stock
  • 1 cardboard carton of veggie stock (this all made about 4-5 servings)
  • 1 white onion, diced
  • 4 celery stalks (leaves and all – flavor bombs), sliced
  • 1 rotisserie chicken (picked apart, of course)
  • 1/2 bag of rainbow baby carrots, sliced
  • 1 container of baby bella mushrooms, sliced
  • 6-8 leaves of dinosaur kale (aka Tuscan kale; you can use regular, too. I loved the dark color of this one and the texture. Make sure you finely chop it.)

That’s it! It’s very much a “throw whatever you have in the fridge that’s almost about to go” kind of recipe. We all know those are often the best kind (hello, frittatas, tomato sauces, omelettes). This is also one of those dishes that is even better the next day as leftovers.


Serve it up in your favorite soup plate and enjoy!