It all begins with broth. If you have broth, you have the foundation of soup. If the broth is homemade, even better.
Chicken broth is simple to make, and by chicken broth I mean any broth made from poultry — chicken, duck, goose, or turkey. These broths are the most versatile for soups. To make a poultry broth, first cover cooked bones, raw bones, or raw chicken parts with water. Add an onion (or a leek, or leek greens), garlic, celery, and parsley if you have it, and let these simmer (not boil) for a couple of hours. Then, strain the broth and pressure can it, freeze it, or make soup within the week.
The bones you use can be from last night’s roast or the Thanksgiving turkey. If you…