The chilly weather officially marks the start of soup season. If you’re unfamiliar with the term, it’s the start of dumping things on the stove and leaving it for a little while. What else could a student want when cooking? With some experimenting over the past few weeks, I have compiled the best recipes I’ve found for a student budget.
- Creamy Chicken Noodle
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This chicken noodle is perfect for someone wanting a filling soup. With plenty of whipped cream, it will go bad rather quickly, so when in doubt, it’s best to make a half-batch. The egg noodles required turned very soft when cooked with the chicken broth; adding less water while cooking the noodles separately will allow them to maintain their firmness for longer.
- Grand Forks Borscht
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If you want to feed many people or meal prep for the upcoming week, Grand Forks-inspired borscht is the way to go. I wanted this borscht to taste similar to a hometown cafe, so I added more dill and chunks of potatoes. This is a nutritional vegetarian soup, and I ate it for lunch for a whole week without getting tired of it.
- Minestrone Soup
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Minestrone soup is the type of soup that’s way better homemade than canned. This soup recipe requires many ingredients, but it’s no big deal if an ingredient or two is removed or swapped.
- Ramen!
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You can’t go wrong with this classic college snack. If you are worried about the MSG content of the dry packages there are variations to make it healthier when making soup. Instead of opting for the seasoning package filled with hard-to-read ingredients, opt for miso paste, teriyaki, or a low-salt bouillon cube. The addition of leafy greens, carrots, celery, and other vegetables also add a punch of vitamins while making a comforting fall lunch.
We hope this will help you have some healthy options to make at home, especially if you’re feeling overwhelmed with midterms!