Fall is in the air, I have a killer cold and I’m in soup mode. On Tuesday I made homemade potato, broccoli and cheese soup (super yummy) and yesterday I made a batch of homemade chicken broth. Today I turned some of that broth into chicken noodle soup—and froze the rest.
Why is homemade soup so much better than canned? For one thing, it doesn’t contain ingredients I can’t pronounce.