You might want to go and buy the soup, better stock up while you still can Check the first comment why .

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Step 4: Add the Protein and Broth
Add your protein to the pot and lightly brown it for 3–4 minutes.
Pour in the broth and stir to combine.
Add your herbs, spices, and bay leaf.
Bring the soup to a gentle boil, then reduce to a simmer. Let it cook uncovered for 20–30 minutes so the flavors meld beautifully.

Step 5: Add Extra Ingredients and Taste
Toss in leafy greens and optional pasta or rice about 5 minutes before the soup is done.
Taste the soup and adjust seasoning with salt, pepper, or a dash of lemon juice.
This is the moment where the soup transforms into something you really want to stock up on.

Step 6: Serve and Store
Serve hot with crusty bread or a side salad.
Leftovers can be stored in airtight containers in the fridge for 3–4 days or frozen for up to 2 months.
Tip: If you really want to “stock up while you still can,” double the batch and freeze individual portions. It’s perfect for busy days or when you suddenly crave comfort food.

Final Thoughts

This isn’t just any soup. It’s the type that makes people say, “Better get some before it’s all gone!” By following these steps, you’ll create a soup that’s rich, flavorful, and completely satisfying. Plus, knowing how to make it yourself means you can always stock up on your own terms—no first comments necessary.

If you want, I can also make a fun, eye-catching social media version of this soup post that matches the “better stock up while you still can” vibe—it could go viral with the right phrasing.

Do you want me to do that?