这是一道美味的家庭汤的配方：在脂肪中炒香，加入液体和蛋白质，小火煮至味道融合在一起。它需要大约 30 分钟的炉子时间，使用一个锅，并且产生的剩菜通常比第一顿更好。
下面的十个食谱遵循相同的结构，但成分不同——鸡肉面条、番茄、扁豆、蔬菜通心粉汤、黑豆、土豆韭菜、白豆和羽衣甘蓝、胡桃南瓜、鸡肉玉米饼和法式洋葱。每一种需要 30 分钟到 1.5 小时，使用价格实惠的原料，并且可以很好地存放在冰箱或冰柜中。
如何煮更好的汤：三个规则
8–10
Minutes for aromatics
Sauté onion, celery, and carrot until softened and golden before adding liquid
20–30
Minutes minimum simmer
Flavors need time to meld — under-simmering produces flat soup
3
Months in the freezer
Freeze without pasta or rice; add fresh when reheating
大多数家庭厨师可以通过以下三种技巧来改善汤的质量：
-
在加入液体之前将香料炒8-10分钟。 洋葱、芹菜和胡萝卜（经典的soffritto或mirepoix）在黄油或橄榄油中煮熟直至软化并略带金黄色，形成风味基础。大蒜在最后一刻加入以避免烧焦。
-
分层调味，而不只是在最后调味。 当香料加入、肉汤加入时加盐，上菜前再次品尝。汤需要的盐比你想象的要多，因为液体会稀释它。根据美国农业部美国人膳食指南，每杯汤平均含有 600-1,200 毫克钠，具体取决于肉汤和添加的盐，因此选择低钠肉汤可以让您更好地控制最终的调味料。
-
煮至少20分钟。 与炒或烧烤不同，汤需要耐心。小火慢煮可以让蔬菜、肉类和香草的味道融合在一起。大多数汤在 30 分钟后的味道明显优于 10 分钟。
Why soup works for families
- One-pot cooking — minimal cleanup
- Uses affordable ingredients and reduces vegetable waste
- Tastes better the next day — ideal for leftovers
- Freezes well for up to 3 months
- Filling and nutrient-dense in a single bowl
What can go wrong
- Under-seasoning is the most common failure — soup needs more salt than you expect
- Rushing the aromatics produces bland, flat results
- Freezing pasta or rice in soup makes them mushy on reheating
- Blended soups can end up too thin — add a potato or bread to thicken naturally
十道家庭汤菜谱
下面的每个食谱都遵循相同的基本技术：炒芳香剂，添加液体和主要成分，慢火煮，最后完成。烹饪时间是从开始到上桌的时间。
Classic Chicken Noodle Soup
Sauté onion, carrot, celery. Add broth and chicken thighs. Simmer 20 min. Shred chicken. Add noodles and cook 8 min.
Tomato Soup (Better Than Canned)
Sauté onion and garlic. Add crushed tomatoes and broth. Simmer 20 min. Blend. Stir in cream or butter.
Lentil and Vegetable Soup
Sauté aromatics. Add red lentils, tomatoes, broth, cumin, turmeric. Simmer 25 min until lentils are soft.
Minestrone
Sauté onion, garlic, carrot, celery, zucchini. Add white beans, tomatoes, broth, Italian seasoning. Add pasta at the end.
Black Bean Soup
Sauté onion, garlic, bell pepper. Add black beans, broth, cumin, chili powder. Simmer 20 min. Partially blend.
Potato and Leek Soup
Sauté leeks in butter. Add cubed potatoes and broth. Simmer 20 min until tender. Blend. Finish with cream.
White Bean and Kale Soup
Sauté onion, garlic, rosemary. Add white beans, tomatoes, broth, parmesan rind. Simmer 20 min. Add kale at the end.
Butternut Squash Soup
Roast squash at 425°F for 25 min. Sauté onion and garlic. Add squash and broth. Blend. Finish with cream.
Chicken Tortilla Soup
Sauté onion, garlic, jalapeño. Add tomatoes, black beans, corn, broth. Add chicken thighs. Simmer 20 min. Shred and serve with toppings.
French Onion Soup
Caramelize 4–5 sliced onions in butter for 45–60 min. Add beef broth and wine. Simmer. Top with bread and gruyère, broil.
为汤季储备充足的食品
手头上有正确的原料，这就是你计划做汤和因为已经是 5:30 而你没有其他东西而做汤的区别了。这些是要保留库存的核心物品：
Ingredients
Aromatics (the foundation)
- Onion, garlic, celery, carrot — for every soup
- Olive oil or butter — cook the aromatics in fat
Broth and base
- Chicken broth or vegetable broth — boxed or homemade
- Canned crushed tomatoes and tomato paste
- Beef broth (for French onion and hearty soups)
Protein and bulk
- Chicken thighs — bone-in for more flavorful broth
- Dried or canned lentils, beans (black, white, kidney)
- Pasta, rice, or potatoes — add at the end
大多数汤可以冷冻保存长达 3 个月。冷冻时不要吃意大利面、米饭或土豆——重新加热时添加新鲜的。周日做两批意味着一周用一锅，冷冻室用一锅。在无法做饭的几周里，冷冻汤就准备好了。
##完整食谱：经典鸡肉面汤
鸡汤面是许多家庭最需要的汤，有充分的理由：它令人满意、相对较快，并且使用大多数厨房已有的食材。这个版本使用带骨鸡腿，汤汁更美味。
Classic Chicken Noodle Soup
Ingredients
For the soup
- 2 tbspbutter or olive oil
- 1medium onion(diced)
- 2carrots(diced)
- 2celery stalks(diced)
- 2garlic cloves(minced)
- 8 cupschicken broth
- 1 lbbone-in, skin-on chicken thighs
- 6 ozegg noodles
- Salt and pepper to taste
Finish
- Fresh parsley, chopped
- Juice of 1 lemon
Steps
- 1
Sauté the aromatics
Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 8–10 minutes until soft and slightly golden. Add garlic and cook 1 minute more.
- 2
Build the broth
Pour in the chicken broth. Add the chicken thighs (bone-in adds flavor). Bring to a simmer and cook for 20 minutes.
- 3
Shred the chicken
Remove the chicken thighs from the pot. Shred the meat, discarding the bones and skin. Return the shredded chicken to the pot.
- 4
Cook the noodles
Add the egg noodles to the pot. Cook for 8 minutes until tender. Season with salt and pepper to taste.
- 5
Finish and serve
Remove from heat. Stir in fresh parsley and a generous squeeze of lemon juice. The lemon brightens the entire pot — don't skip it. Serve hot.
Notes
- Add the lemon at the end, just before serving — it brightens the whole soup.
- Bone-in, skin-on chicken thighs produce the most flavorful broth. Boneless works but the broth will be thinner.
- This soup keeps for 3 days in the refrigerator and freezes for 3 months.
- For a faster version, use leftover or rotisserie chicken and reduce simmer time to 10 minutes for the broth.
- Drop a parmesan rind into the pot while simmering for extra depth of flavor.
Nestify 是一个人工智能驱动的家庭管理平台，具有共享的家庭食谱、每周膳食计划和管家代理，可将您的晚餐计划转变为综合杂货清单。 免费试用 Nestify，让汤之夜成为您一周的常规部分。
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