Good Soup (No, Really): Breaking Up with Chicken Noodle and Finding Better Options

A Soup Skeptic's Origin Story

You know that Adam Driver "Good Soup" meme? The one where he gives a chef's kiss and gentle approval to a spoonful of soup? Well, for most of my life, I would have strongly disagreed. I’ve never been a soup person.

As a kid with a cold, I would stubbornly refuse chicken noodle soup, insisting instead on just the noodles, hold the chicken. Turns out, this wasn't just childhood pickiness - I genuinely don't like chicken.

But here's the plot twist: as an adult managing Sjogren's syndrome, I've had to reconsider my stance on soups. Not because anyone's forcing chicken broth on me anymore, but because I've discovered there's a whole world of warming, hydrating options that have nothing to do with those childhood soup memories. And now? I might even find myself channeling that Adam Driver energy over a bowl of butternut squash soup.

Finding My 'Good Soup' Moment

Take butternut squash soup, for example. Paired with a slice of crusty gluten-free bread (particularly The Loopy Whisk's white loaf recipe with some rosemary and parmesan added - trust me on this one), it's become one of my winter constants. And when I'm craving something heartier? Broccoli cheddar soup with a scoop of white rice - it transforms the texture into something almost casserole-like.

The beauty of soups in 2025 is that we've moved way beyond the basic chicken noodle. Whether it's a warming bowl of miso soup —perfect for those days when you need gentle nourishment) — or a spiced turmeric chickpea stew loaded with kale, there's probably a soup out there for even the most reluctant soup skeptic.

Let's talk about what makes a soup actually worth eating (at least in my opinion).

The Secret to Actually Enjoying Soup

Texture is Everything

If you're texture-sensitive like me, the key is creating layers. That perfectly creamy butternut squash soup needs something to contrast with - enter that crusty gluten-free bread. And that broccoli cheddar soup? The addition of white rice isn't just about bulk - it transforms the whole experience. It's about building a bowl that keeps you interested beyond the first few spoonfuls.

The Building Blocks

Even as a soup skeptic, I've learned that having a few basic broths on hand can be a game-changer for winter cooking. Here are my go-tos:

Vegetable Broth: This is my foundation for just about everything. Bonus points because you can throw veggie scraps in a freezer bag until you have enough to make a batch. My non-negotiables: onions, carrots, and garlic. The rest is flexible based on what you've got lying around.

Miso Base: Keep a good miso paste in your fridge (it lasts forever), and you're always minutes away from a comforting bowl. For those of us with Sjogren's, miso soup is particularly great - it's hydrating, mineral-rich, and you can control the salt level. Plus, it's probably the easiest soup to make when your energy is low.

The "I'm Actually Excited to Eat This" Soups

Here are the soups that converted me from skeptic to occasional enthusiast:

Butternut Squash Soup:

• Keep it simple: roasted butternut squash, sautéed onions, good broth

• A touch of cream (coconut milk for dairy-free or vegan heavy cream)

• Don't skip the garnishes: a drizzle of good olive oil, fresh herbs, maybe some pepitas

• And remember that rosemary-parmesan bread on the side!

Broccoli Rice Soup:

• Start with your favorite broccoli cheddar soup base

• Add cooked white rice (about 1/4 cup per bowl)

• The rice should be added just before serving to maintain its texture

Miso: The "Not Really a Soup" Soup

Let's talk about miso soup - the one that barely feels like a commitment to soup. It's light, warming, and somehow both subtle and deeply flavorful. Plus, it's perfect for those days when your Sjogren's symptoms are flaring and you need something gentle, yet nourishing.

Quick Miso Guide:

• White miso: The gentle one. Sweet, mild, and perfect for beginners

• Yellow miso: The "medium" option. More umami, still friendly

• Red miso: The bold one. Rich and intense - a little goes a long way

The beauty of miso soup is its simplicity: hot water, miso paste, and whatever add-ins you're craving. Some days that might just be a few pieces of tofu and some scallions. Other days, you might add some mushrooms or a soft-boiled egg. There's no wrong way to do it.

Wanting something a little more involved?

I recently made this Smoky Seafood Corn Chowder from Wild Alaskan Company. I used mahi mahi as the white fish, which held up well, even on day two. I also added some red chili pepper flakes to add a little spice. This was a warming soup that didn’t leave me hungry in an hour.

Tips for Fellow Soup Skeptics

1. Think of soup as a base for toppings, not the whole meal. Load it up with crunchy elements, fresh herbs, or a drizzle of good olive oil.

2. Temperature matters. Lukewarm soup is nobody's friend. Serve it properly hot or properly cold - nothing in between.

3. Don't feel pressured to eat a huge bowl. Sometimes soup works better as a side dish or starter. Looking at you, French onion soup, with your delicious but intense richness.

4. Make it your own. If adding rice to broccoli soup makes it better, do it. If you prefer your butternut squash soup extra thick, go for it.

5. Keep some good bread on hand. Sometimes it's less about the soup and more about what you're dipping in it.

A Final Note

Here's the thing about soups: they don't have to be what you remember from childhood sick days. They can be vibrant, exciting, and actually something you look forward to eating. And for those of us managing a chronic illness, they're a delicious way to stay hydrated during these cold winter months.

Even if you never become a "soup person," having a few reliable recipes in your back pocket for cold days or low-energy evenings isn't a bad idea.

On Deck for February: Winter Citrus Season

Just when we need it most, winter brings us the brightest flavors of the year. Next month, we'll dive into the world of winter citrus - from sweet-tart blood oranges to fragrant Meyer lemons. We'll explore how these vitamin C powerhouses can help manage Sjogren's symptoms and bring some sunshine to your winter cooking. Think beyond basic oranges and get ready to brighten up your February!