7 Favorite Soup & Chili Recipes

You know what’s awesome? The fact that it’s finally soup weather again.


Last week, I bought a rotisserie chicken for us to nibble on throughout the week (so awesome for easy dinners, quick sandwiches or salads, etc.), and when we were finished and left with the carcass, Matt was inspired to use it to make homemade broth!

Into a pot he threw the chicken bones, celery, carrots, onion, garlic, various spices (rosemary, thyme, cloves, sea salt, cracked pepper), plus a little vinegar which apparently helps to better leach the nutrients into the broth.


He simmered the mixture for a few hours, then strained everything out so we were left with a deliciously flavorful (and low sodium, unlike most store brands that are packed with salt) chicken broth! We then turned said broth into soup. :)



We put in carrots, celery, tomatoes, zucchini, sausage, and a little cooked rice. It was delicious!


Unfortunately I didn’t write down a specific recipe, but that’s my favorite thing about soup — you can get really creative with it and it almost always turns out delicious. But if you do want a specific recipe, check out some of my favorite soup and chili recipes here on the blog — oldies but goodies and perfect for fall:


Turkey and vegetable soup






What’s your favorite chili or soup recipe?


  1. 1

    I just made a Chicken Lentil Stew this past weekend that rocked but I think my all time favorite recipe is Butternut Squash and Black Bean Chili. One good thing about cooler weather is soup season! :)

  2. 2

    Love this roundup! I’m definitely in the soup mood. One of my faves is white chicken chili.

  3. 3

    Butternut squash soup has always been my favourite – I’m thinking I’m going to need to whip some up soon! And, I’ve already got chili on the menu for next week. :-)

  4. 4

    I have some beautiful butternut squash (picked up from the Raleigh Farmer’s Market), I planned on making my delicious butternut squash bisque (sans dairy) but the weather has turned in Wilmington. Currently it’s 75, going to be 83 and crazy humid. Soup has to wait for actual fall weather here! Maybe next week!

    I love my mom’s turkey chili, and I have a tendancy to just throw whatever I have in the fridge into a soup pot with homemade broth (because I roast lots of chickens for my geriatric dog)…those always turn out amazing but can likely never be replicated!

  5. 5

    I love soup and eat it all year but especially during the cooler months, I’d love to make a pot of homemade soup this season! We have so many of the ingredients above already, super easy, simple,and satisfying :)

  6. 6

    I love soups!!they’re both tadty and comforting :) I’m italian, and when I made minestrone for my relatives in the states, they loved it! I usally add half of the beans with the broth and then puree them with an immersion blender, and then add other ingredients and let cook. Adding mushrooms and fresh, diced tomatos (the tomatoes at the end on each plate) is a good change too. In Italy, we also use to puree everything at the end (well, minus the pasta!!) so it’s like a creamy vegetable soup with pasta. Or we skip pasta altogether and add bread (croutons), oilve oil and grated parmesan cheese on each plate :) As you said, it’s quite the versatile soup!!!

  7. 8

    Oh, and this one is my favorite, proteic soup (I’m a vegetarian), easy and tasty:
    Red Lentil Soup

    1 large onion, finely chopped
    2 cups red lentils, washed
    6 cups liquid–chicken or meat stock or water (I use water)
    salt and pepper to taste
    1 teaspoon cumin

    Serve with extra virgin olive oil to trickle on top and/or
    small bread croutons,or 1 large onion, coarsely chopped, fried in 2-3 tablespoons of olive oil until very brown, almost caramelized (my husband loves this!).

    Place onion, lentils, stock or water, and a little salt and pepper in soup pot. Bring to a boil and simmer for 30 minutes, or until the lentils have disintegrated. Add water if it seems too thick, ot should be creamy not hummus/porridge like!. Stir in cumin and adjust the seasoning. Enjoy!
    PS, sorry for the long, double comments!

  8. 10

    Mmmmm I love, love, love soup and am starting to appreciate chilis, although I’ve only ever had chili in a restaurant (like at Hard Times in Old Town!).

  9. 11

    My favorite always starts off with black beans and green chiles and then changes with whatever I have on hand: onions, zucchini, jalapenos, hominy, turkey stock or chicken stock, etc. It’s always good, hearty and filling. A bonus is that my kids love any variation–they are good little eaters. *oh, ends up being pretty cheap, too.

  10. 13

    I have made the Minestrone, Sweet Potato Lentil Chili Soup and Turkey Veggie & Barley Chili Soup. They are my favorites and I make them often through out the year. Thanks for the recipes.

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