The chicken broth from "Moist Boiled chicken" was very tasty. I wanted to eat a seasonal soup made with the broth, so I came up with this recipe.If you use a whole pack of bean sprouts, your soup will be full of them, so please adjust the amount to your liking.Since the broth is delicious, you don't need to add that much salt. Add in your favourite vegetables! Recipe by Satoyoko

When boiling or poaching Chicken for use in another dish, you might as well create a nice vegetable soup with it.

I turn the leftover of https://cookpad.wasmer.app/us/recipes/3539059-caramelized-onion-using-slow-cooker-2-ingredients to this soup. It is delicious and very simple.

Perfect for Thermos,weather and those,sore throats,this cold weather season it will,warm you up!

I wanted to make something hearty and healthy for my toddlers. The bone broth takes some time to stew... I like to let it cook overnight and then prep the rest of the soup the next day. You can always substitute the bone broth for packaged chicken or bone broth from store to save time.

Very easy and delicious fish soup. I love the light and refreshing broth base here. You can add any veggies you like. Best enjoyed with a bowl of steamed white rice 🍚

Leftover chicken skin also makes a delicious soup. This is a great way to use up all parts of meat.Once you add the mizuna, turn off the heat and it will cook through. It will keep a crunchy texture, retain its vibrant color, and be delicious. Recipe by Heartful Kitchen Rei

Quick, easy and hearty #dormfood poured over hot rice in a bowl.

This is a recipe I've always done with chicken broth. Usually I use premade broth from the store which will cut down on the time significantly. However if you have the time and a turkey carcass lying around, why not spend the time to make a delicious broth. You can use the broth to make other things as well (see my Bun Rieu recipe).

This dish was inspired by a Bon Appetit vid I watched recently where Zaynab Issa made a 5-ingredient soup featuring store bought dumplings. I've always steamed or fried my dumplings (known in our house as pot stickers), so this came as a revelation. I immediately turned to my Asian food guru-of-the-moment (a.k.a. Marion Grasby) to see if she's made one, and it turned out she has. And so, armed with these two sources, I cobbled up my own pot of soup using techniques from each. The result was warm, soothing, light yet satisfying, and totally wonderful on a cold January night.

This was an egg-drop soup that I made as baby food for my children, but they still love it even now that they are grown-ups. When I don't have cooking liquid from boiling chicken, I use Chinese chicken stock granules. Making the eggs fluffy is key to the delicious taste of this soup!The katakuriko slurry can be made by dissolving the katakuriko in twice the amount of water - water (2 tablespoons) + katakuriko (1 tablespoon). Add it gradually and slowly while stirring the soup (do not add it all at once) until reaching your preferred thickness. You don't need to use the whole amount. Add the eggs after the soup has thickened. Recipe by Heartful Kitchen Rei

It's made with the broth from boiling chicken or chicken skin. It tastes better to use kimchi that's become a bit sour.Please bring the soup to a boil, turn down the heat, then swirl in the beaten egg. If you stir it too much or if the temperature is too low, the soup will become cloudy, so please be careful! Recipe by Heartful Kitchen Rei