You don't have to have a winter storm to make this homemade soup, but it does seem to taste better when it's made in the middle of a snowy, blistery day:
1 container chicken (or beef) stock, low in sodium
Sliced yellow onions
Sliced potatoes, (optional)
Chicken (or beef) bouillon cube (low sodium)
1 to 1 1/2 cups water
If you want your homemade soup more like a stew, keep adding ingredients to the broth and add water until you get the consistency you want. I usually chop 2-3 yellow onions, 8-10 celery sticks and as many carrots
(counting the pieces I nibble)
Put stock in pot with added water and bouillon; add onions, celery and carrots. Bring heat up to high until it boils, then turn to low. Add pot lid and simmer for half an hour. Then add secret ingredients - fresh herbs. My favorites are rosemary and basil; fresh sage is nice, and parsley makes a lovely garnish. If you don't have fresh herbs, add your favorites in generous doses. Dried herbs tend to have less flavor than fresh ones.
If you like potatoes in your homemade soup, this is a good time to add sliced potatoes. If you add them at the beginning, they'll overcook and fall apart. Cook on low for another half hour or until vegetables are cooked through but not mushy. You should be able to clearly recognize what's in the soup!
At this point, you can eat as a stew or add a protein, such a cooked chicken, beef or shrimp. If you're missing flavor, this is the point to add salt by seasoning the protein or adding protein that's already been seasoned. This homemade soup keeps nicely in the freezer. Makes 8 servings. This basic homemade soup recipe is wonderfully delicious the second day, too. If you like soup in summer, this is good cold. Add a handful of wild violets to add a citrus taste, or fresh nasturtium blossoms for a nutty flavor.