I roasted a chicken the other night and roasted chicken always means soup a day or so later.

I have to admit that I don’t quite get the concept of canned soup. Soup is the most basic food a person can make. And it’s the perfect way to use up leftovers and those little bits and pieces of things that end up in little tupperware containers in the ‘fridge – that end up becoming science projects and thrown away. Healthy, nutritious, and always good.

Soup can be simple or elaborate – ingredients chosen for a specific outcome – or a whole bunch of things tossed in a pot and simmered to a delicious end. While I do make both, my favorite soup is toss it in a pot. I love the variations. It takes no effort and the outcome always rocks.

Besides, it keeps the science experiments at bay.

Tonight’s soup started with the chicken carcass and some chicken broth in the freezer. And some wine.  The carcass came out and the goodies started going in, starting with the leftover gravy from the roasted chicken.

Celery, carrots, garlic, onions, butter beans, cannelini beans, brown rice, black lentils, French lentils, egg noodles, a bag of frozen mixed vegetables… chunks of chicken…

The only seasonings were a pinch of French herbs and some S&P. It just didn’t need a lot.

Naturally, I made a vat, so several containers went into the newly-emptied freezer.

Better than canned.

Much better.