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5 Easy Soups for Cozy Nights In

Not to mention fewer dishes.

ByFood52

Published On

two bowls of 10-minute egg drop soup on table

Photo by Rocky Luten

Welcome to Forkcast—our weekly meal plan with five recipes, a grocery list, and a few smart tips to make dinner a little easier. This week’s lineup comes from editors Julia and Maurine, who are both fully leaning into soup season.

When the weather turns crisp, there’s really nothing better than a pot simmering on the stove. These five recipes are cozy, comforting, and big-batch friendly (aka, great for leftovers). From a two-ingredient chicken noodle to a cheesy broccoli soup that basically counts as a main course, consider this your guide to a week of warm bowls and minimal cleanup.

The Plan

bowl of chicken noodle soup

Photo by Rocky Luten

bowl of white bean soup from Marcela Hazan

Photo by Bobbi Lin

Featured Video

bowl of egg drop soup on table

Photo by Rocky Luten

bowl of broccoli soup with Parmesan crisps and roasted broccoli on top

Photo by Rocky Luten

bowl of vegetable beef soup with Parmesan wedge for serving

Photo by Bobbi Lin

The Pointers

  • For the chicken noodle soup, keep the noodles separate until it’s time to dish. (This applies to any leftovers, too.) That way, they won’t get soggy.
  • Marcella Hazan’s white bean soup pairs famously with grilled crusty bread, and Posie Brien’s no-knead sourdough is just the ticket.
  • If you want to give the egg drop soup an extra kick (stuffy nose, perhaps?) add a little chili pepper and/or sesame oil.
  • Make extra cheesy roasted broccoli if you can—it’s wonderful on its own or paired with a vinegary salad.
  • Red wine goes especially well with the vegetable beef soup. Wondering what you’ll do with a half-empty bottle? Try out this spaghetti recipe.

Grocery List

Produce

  • 2 pounds broccoli
  • 1 ¼ pound yellow onions
  • 1 red onion
  • 1 large carrot
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1 bunch scallions
  • 1 bunch parsley (for garnish)

Dairy & Eggs

  • 8 ounces sharp cheddar
  • 4 eggs
  • Parmesan cheese (optional, for serving)

Meat & Fish

  • 1 (5 ½–pound) chicken
  • 1 pound ground beef

Pantry

  • 12 ounces extra-wide egg noodles
  • 12 ounces cream of chicken
  • 12 ounces chicken broth
  • 2 cups dried cannellini beans
  • 1 (15-ounce) can whole kernel corn
  • 1 (14.5-ounce) can beef stock
  • 1 (14.5-ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon celery seed
  • 2 dried or fresh bay leaves
  • Crusty bread, for serving (optional)

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