I must like you. I am going to give away my secret to my famed soup. The kind of soup that will kill the bug or warm the heart. It is my specialty.
Actually two secrets.
Next time you have a roast, keep that stuff in the bottom of the pan. Full of fat and flavor. Use that in the bottom of your pot as a soup starter. If it has a fat film on the top, cook onions with it. Add the rest of the “junk” and add broth and the harder veggies (carrots, potatoes, squash, etc.). Cook 15 minutes then add your cooked meat and more delicate veggies (mushrooms, kale, etc.) and finish off for 5.
I keep a baggie in the freezer for bones. Don’t go Dahmer on me…I like all kinds of bones–lamb, pork chops, steak, ribs–more variety the better. This also works well for those rotisserie chickens. When the bag is full, I pull it out and throw in a pot with and water along with onion, celery, bay leaf and salt/pepper. The best broth is homemade broth.
This is my secret to my chicken noodle soup (besides homemade broth). These noodles are in the grocery’s freezer section and they are amazing, just like grandma’s noodles.