When I was a kid, my dad often took soup in a thermos for his lunch. He did not eat cold food unless he was out on a boat or the food was ice cream on a hot summer evening--in which case he'd have ice cream for supper. When I started school, he bought me my own thermos and made my lunch, too. Of course the only way that was possible was because he'd made soup the night before, intentionally making enough for lunches. He came from a generation of country people, farmers, who knew enough about life to not waste anything. Chicken necks and butts, bones, the ends of celery bunches, onion peels, and sometimes things we didn't want to know about, went into Dad's soup. Waste not….
These days, there can be an easier method, though there doesn't have to be. I'll admit I rarely buy a rotisserie chicken, for instance, but I do on the rare occasion. The carcass or the cooked flesh itself are both good soup materials. More often, I'll roast my own chicken or boil one up to make homemade broth a la Dad. However
you end up with a little extra chicken, this quick, nutritious, soup is a good weeknight undertaking and stretches the protein into another meal or two. You can eat off of it a couple of days or invite a neighbor, or even take leftovers to work. Leftover takeout rice can make the soup nearly instant, though, given a choice, I like letting the soup cook with raw rice. All the elements seem to come together and the flavors marry in a way they don't with already-cooked rice. I also give a tiny idea for a more Asian-style soup; check the notes below the recipe. However you make this, enjoy soup and maybe you'd like to….
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