How to Make Soups & Stews from Scratch

Last updated: January 15, 2025

Quick Reference

Timing

Chicken Noodle (with rotisserie): 20 minutes total - 15 min simmering, 5 min for noodles to cook
Beef Vegetable Soup: 25 minutes after browning beef, vegetables tender in 10-15 minutes
Classic Beef Stew: 45 minutes total - 20 min browning, 25 min simmering until tender
Quick Vegetable Soup: 15 minutes - soft vegetables cook quickly in hot broth

General

Chicken Stock Uses: Rich, gelatinous base for hearty soups, stews, risottos - made from bones
Chicken Broth Uses: Lighter, seasoned liquid for quick soups, cooking grains, lighter dishes
Homemade Benefits: Control salt content, richer flavor, use rotisserie chicken bones and scraps
Store-Bought Shortcuts: Kitchen Basics and Swanson offer low-sodium, quality options for convenience
Flavor Boosting: Enhance store-bought broth with aromatics, wine, herbs during cooking
Layer Building: Sauté aromatics (onions, garlic, celery) first for deep flavor foundation
Timing Vegetables: Add firm vegetables first (carrots, potatoes), delicate ones last (greens, peas)
Seasoning Strategy: Season lightly at start, taste and adjust at end - flavors concentrate during cooking
Starch Addition: Add pasta, rice, or potatoes in final stages to prevent mushiness
Storage Smart: Store noodles/rice separately from broth to maintain texture when reheating
Freezer Prep: Most soups freeze well for 3 months, leave room for expansion in containers
Leftover Magic: Transform roasted vegetables, cooked grains, and proteins into quick soups
Batch Cooking: Make large batches on weekends, portion for easy weeknight meals

Checkout our one click shopable recipes

Rotisserie Chicken Noodle Soup with Vegetables, Cilantro & Lime

Classic Beef Stew with Potatoes, Carrots, Celery & Crusty Bread

Beef Vegetable Soup with Tomatoes, Carrots, Green Beans, Peas & Corn

Tomato-Basil Soup with Cheddar Grilled Cheese

Essential soup and stew techniques for homemade comfort

Master the Aromatic Base (Mirepoix)

Every great soup starts with a flavorful foundation called mirepoix - the classic combination of onions, carrots, and celery sautéed until fragrant. Use 2:1:1 ratio (2 parts onion to 1 part each carrots and celery) diced into uniform pieces for even cooking. Heat oil or butter in heavy-bottomed pot over medium heat, add onions first and cook 3-4 minutes until softened, then add carrots and celery, cooking another 5 minutes until vegetables are tender and aromatic. This base provides depth and sweetness that transforms simple broths into complex, satisfying soups. Don't rush this step - properly cooked aromatics are the difference between good and great soup.

Size Matters

Dice vegetables uniformly for even cooking - too large pieces won't soften properly, too small burns quickly

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Rotisserie Chicken Shortcuts

Safeway's rotisserie chicken is your secret weapon for quick, flavorful soups in under 30 minutes. Remove and shred meat from bones, saving skin and bones for stock-making later. One rotisserie chicken yields 3-4 cups shredded meat, enough for multiple soup servings. Add shredded chicken to soup during final 5-10 minutes of cooking to prevent toughness - it's already cooked and just needs warming through. The seasoned skin adds incredible flavor to homemade stock when simmered with vegetables and herbs. For meal prep, buy two chickens: use meat for immediate soup-making and bones for stock that provides base for future soups throughout the week.

Bone Stock Gold

Simmer rotisserie chicken bones with vegetables for 2-4 hours to make rich, gelatinous stock

Related Products

Signature CAFE Traditional Whole Rotisserie Chicken Hot - Each

Kitchen Basics Original Chicken Stock - 32 Fl. Oz.

USDA Choice Beef Chuck Pot Roast Boneless - 3 Lb

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Perfect Beef Stew Technique

Tender beef stew requires proper browning and timing for maximum flavor and texture. Cut chuck roast into uniform 2-inch pieces, removing excess fat but leaving some for flavor. Pat meat completely dry and season generously with salt and pepper. Brown meat in batches in heavy Dutch oven over medium-high heat - don't overcrowd or meat steams instead of browning. Each piece needs 3-4 minutes per side for deep golden crust. Remove meat, sauté aromatics in same pot to capture browned bits, then deglaze with wine or broth. Return meat with accumulated juices, add liquid to barely cover, bring to simmer, and cook covered 1.5-2 hours until fork-tender. Add root vegetables in final 30 minutes.

Fond Foundation

Brown bits left in pot after searing meat contain concentrated flavor - scrape them up when deglazing

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Vegetable Timing and Texture

Achieving perfect vegetable texture in soups requires understanding cooking times and adding ingredients in proper sequence. Root vegetables (potatoes, carrots, parsnips) need 15-20 minutes of simmering to become tender, so add them early in cooking process. Medium-firm vegetables like bell peppers, zucchini, and green beans need 5-10 minutes and should be added mid-cooking. Delicate vegetables (spinach, peas, fresh herbs) require only 2-3 minutes and go in at the very end to maintain color and nutrients. Frozen vegetables can be added directly to hot soup without thawing - they cook quickly and help cool soup to serving temperature. Cut all vegetables uniformly for even cooking and attractive presentation.

Color Preservation

Add delicate greens in final 2 minutes to maintain vibrant color and prevent overcooking

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Seasoning and Flavor Development

Proper seasoning transforms basic ingredients into memorable soups through layered flavor building. Start with light seasoning during cooking, allowing flavors to concentrate as liquids reduce. Taste frequently and adjust salt, pepper, and acids (lemon juice, vinegar) at the end - salt levels that taste perfect in hot soup may taste bland when cooled. Build complexity with herbs: hardy herbs (thyme, rosemary, bay leaves) can simmer throughout cooking, while delicate herbs (parsley, basil, dill) should be added fresh at serving. Enhance store-bought broths by simmering with aromatics, wine, or herb stems during cooking. A splash of acid brightens flavors and balances richness in cream-based soups.

Acid Balance

Add lemon juice, vinegar, or wine at end to brighten flavors and balance rich, heavy soups

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Storage and Reheating Mastery

Proper storage extends soup life and maintains quality for meal prep success. Cool soups completely before refrigerating to prevent bacterial growth - large batches cool faster in shallow containers. Most soups improve overnight as flavors meld, making them perfect make-ahead meals. Store pasta and rice separately from broth-based soups to prevent mushiness when reheating. Freeze portions in labeled containers leaving 1-inch headspace for expansion. Cream-based soups may separate when frozen - stir in fresh cream when reheating to restore smooth texture. Reheat gently over medium-low heat, stirring occasionally and thinning with additional broth if needed. Refresh flavors with fresh herbs, lemon juice, or additional seasonings after reheating.

Portion Control

Freeze soup in individual serving containers for quick single-serve meals during busy weeks

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Advanced soup techniques and creative variations

Homemade Stock from Scraps

Transform kitchen scraps into liquid gold with homemade stock that surpasses any store-bought version. Save rotisserie chicken bones, vegetable trimmings (onion peels, carrot tops, celery leaves), and herb stems in freezer bags until ready to make stock. Combine bones with aromatic vegetables, cover with cold water, and simmer gently 2-6 hours - longer cooking extracts more gelatin and flavor. Skim foam regularly for clear stock. Strain through fine-mesh sieve and cool quickly in ice bath. Properly made stock gels when cold due to natural gelatin from bones. Portion into ice cube trays for convenient small amounts, or freeze larger portions for soup bases. This technique turns food waste into valuable cooking resource.

Gentle Simmer

Never boil stock vigorously - gentle bubbles prevent cloudiness and maintain clarity

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International Soup Profiles

Expand your repertoire with global soup techniques that highlight different flavor profiles and ingredients. Italian approach emphasizes tomatoes, herbs, beans, and pasta - build flavors with garlic, basil, and good olive oil. Asian soups feature ginger, garlic, soy sauce, and sesame oil with quick cooking times that preserve vegetable textures. Mexican soups incorporate chiles, lime, cilantro, and beans with complex spice layers. French techniques focus on refined flavors through careful seasoning and cream-based finishes. Each tradition offers unique approaches: Italian soffritto (garlic, onion, herbs), Asian aromatics (ginger, scallions), Mexican flavor bases (onion, garlic, chiles). Understanding these profiles allows creative fusion and adaptation of basic techniques.

Spice Timing

Toast whole spices in dry pot before adding liquids to bloom flavors and increase intensity

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Thickening Techniques and Texture

Master various thickening methods to create soups with perfect consistency and mouthfeel. Roux (equal parts flour and fat cooked together) provides classic thickening for cream soups and bisques - cook flour taste out before adding liquids. Cornstarch slurry (cornstarch mixed with cold liquid) offers quick thickening without flavor changes - stir into simmering soup and cook 2 minutes. Natural thickening occurs by pureeing portion of soup then stirring back in - works especially well with bean and vegetable soups. Cream and egg yolks create rich, velvety textures but require careful temperature control to prevent curdling. Reduction concentrates flavors while naturally thickening through evaporation.

Slurry Success

Always mix cornstarch with cold liquid before adding to hot soup to prevent lumps from forming

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Garnish and Presentation Techniques

Elevate simple soups with thoughtful garnishes that add flavor, texture, and visual appeal. Fresh herbs provide color contrast and aromatic finish - chop just before serving to maintain potency. Textural elements like toasted nuts, seeds, croutons, or crispy vegetables add satisfying crunch to smooth soups. Dairy garnishes (sour cream, yogurt, crème fraîche) cool spicy soups while adding richness and visual contrast. Oil drizzles (herb oils, chili oils) create professional presentation while contributing flavor layers. Cheese adds richness and umami - freshly grated parmesan, crumbled goat cheese, or shredded cheddar work in different contexts. Consider temperature contrast: cool garnishes on hot soups, warm elements on cold soups.

Prep Ahead

Prepare garnishes while soup simmers - fresh elements added just before serving maintain best texture