My all time favorite soup is chicken noodle. Sometimes chicken and noodles just aren’t enough for me.

#indonesianfoodSoto ayam is an Indonesian chicken soup. It’s one of classic authentic Indonesian soup. We can eat it along with noodle or rice. I prefer using both with a little rice and a little noodle. This soup is the most my favorite soup. I never get enough of it, I can have it every single day if I have to. This is an easy healthy soup that can be made it in the busy time. This recipe is very flavorful because of the aromat chicken broth that’s infused with the spices. In the traditional way, usually to made the broth we use a whole chicken. But today, since I am still in the #quarantine Covid-19, honestly I don’t have whole chicken in my freezer. And anyway since my hubby loves to eat vegetarian, I can’t cook a whole chicken for my self. So here I am going to share my instant recipe of Soto ayam using chicken broth the one I got from the store before quarantine. And I am going to shredded the leftover chicken wings from last night dinner for the topping, and I am going to use sliced fried tofu for my hubby. Okay, let’s started!

I make this soup every Thanksgiving with the leftover turkey bones and scraps. It is so rich and wonderful that I also make it year round with leftover roast chicken. You can even make it with leftover store bought roast chickens! Or of course even fresh raw chicken parts!

#Mycookbook Delish soup that I've been perfecting over the past couple years. Play with the amounts of your favorite ingredients to make it your own. I love lemongrass and ginger so I tend to add a bit more than outlined below. .. Also you could use your fave red curry paste in place of the sambal :)

This recipe I have beautiful memories with it. I used to work with my family, We can make it Soup we can make with a piece of chicken, the recipe of béchamel, a very popular recipe and I loved it 🍲🥰#heirloom

Ok folks... this is a sneak peak into the life of a full-time mom, wife, nurse, farmer, homesteader, entrepreneur, adventurer, crafter, DIYer, maker, and doer.I do my best to save ONE day at home for our tried and trusted weekly meal-prep slam where I clean out our fridge and take stock on how our nutrition can help fuel our busy week ahead. I am a mom of a 13-year old growing boy and our 3-year old daughter. WE. KNOW. BUSY!Because I work outside the home as an Emergency Room Nurse, I try to plan ahead on my days off to ensure all is well on the homestead. Having a good, fresh spice rack and a few essentials on hand, (such as some homemade bone broth), can turn your fridge full of partial ingredients into a culmination of savory deliciousness in minutes!

Found a vegan recipe here and used it as insperation for this recipe. The first bite kick me in the back of my throat but after that it was really good, a little hot and a little sweet.

In memory of my aunt Annabel, I really loved her soups. She let nothing go to waste.

This is a hearty, filling, and delicious soup that was originally developed by German-Americans in the Midwest. This is a great way to warm up on wintry or blustery days. The dumplings in this soup are dense and chewy, not delicate or pillowy. I love them! 😋Please note that I borrowed heavily from Molly Yeh’s recipe from the Food Network.

I'm a great fan of chicken soup as a natural cure for all ills, and I liked the idea of giving it an Italian twist. The original recipe uses cooked shredded chicken, but I didn't have any so I decided to buy a whole chicken, use some meat from that, use the carcass to make my own stock, and freeze whatever I didn't use for the soup. I asked the butcher to debone the chicken for me. Also, I used the last bit of my garden basil but you can use dried (as the original recipe does).

I mixed a couple recipes I saw on here and added my own flare. Hope everyone likes it.