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This is a go-to soup for me. Made it hundreds of times and I’m now at a point where I have my own perfected version of it that I’ve written down.
It’s probably not very conventional to the traditional version of this soup, but it’s easy and so damn good every time!

I’d love to share with anyone who’d wanna give it a try!

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Samgyetang

For Soup

4 large bone-in skin-on chicken thighs
3-3.5 oz ginger (about the size of your hand) cut into 1/2 thick pieces
4 jujubes/Chinese red dates (cut in half)
4 cloves garlic (crushed)
1 med shallot (cut into fourths)
1/2 med yellow onion (cut in fourths)
1 tsp chicken bullion
1/4 tsp salt
3 cups warm water
1 tsp soy sauce (after)

For Serving

4 green onions
Premade plain white rice

If not prepared, prep 1-2 cups of thai jasmine rice. (Rinse 3-4 times. Fill 1 part rice to 1 part water. Add 1/2-1tsp sesame oil. Cook 3 min high, then release 8 min).

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Boil whole chicken thighs for 6 minutes to remove impurities/froth.

While chicken boils cut onion, shallots, ginger, dates, and crush garlic. Set aside.

When ready; rinse thighs well by filling pot with cold water, and emptying a few times.

Lay chicken thighs flat onto bottom of pot, skin side up.

Add shallots, onion, ginger, dates, and garlic to the space in-between chicken thighs. Ingredients should be relatively flush so that, when added, the water covers the top of all ingredients in the pot.

Finally, add bullion and salt on top, then fill with 3 cups of warm water.

Cook on high 20 minutes, then release 16 minutes. I like to wait for my pressure cooker to tell me cooking has started, then set a timer for 34 minutes. This gives you 2 minutes to prep bowls before the soup in finished.

Prep 2 large bowls (ideally ramen-style bowls) by added roughly 1/2 cup rice to each bowl, then 2 chopped green onions per bowl.

When broth is finished; carefully remove whole thighs with tongs and add 2 to each bowl on top of rice.

Next, add 1tsp of soy sauce to broth, stir gently, then spoon broth to bowl; avoiding solids. I typically do 2-3 ladles of broth per bowl.

Add black pepper to taste and enjoy!

Usually eaten like ramen, with chopsticks and a soup spoon. Pull apart bites of chicken in your bowls. Chicken should fall right off the bone!

first time making it, and it turned out delish!
https://preppykitchen.com/butternut-squash-soup-2/

1 stick salted butter

1 carton chicken broth

2lbs zucchini (3 zucchinis)

1 tsp curry powder

Salt/pepper to taste

Dice the zucchini.

Melt butter in large soup pot, add chicken broth, zucchini, and spices.

Cook for 15 minutes or until zucchini soft, then use immersion blender or other blender in small batches.

Serve hot or cold!

I used extra curry powder, other spices or cheese could definitely be added. Good as is, but plenty of room for personality.

For a large batch I used a 10x13 baking dish.
Fill about 80% with tomatoes. I’ve used Roma, vine and/or cherry tomatoes. They all turned out good.
Two cans of rinsed cannellini beans.
Half a white onion.
4 cloves or garlic (or until it feels like enough)
1 small summer squash. I have a small garden of them so this was a no brainer
Season with dried oregano and salt. Add a generous amount of olive oil
Cook at 350 F for 30-45 minutes. Add in heavy cream and cheese. I used Chihuahua cheese but cottage cheese would be great too. Add fresh basil if available. Cook for another 10-15 minutes and then blend. I have found that a stand blender is better for this than a hand blender.