By Irene Hayton

This month’s Comment by Dr. Matsen and  the Recipe (Simple Chicken or Turkey Soup) both focus on soup—an excellent choice for a meal at this time of the year for those of us who live in colder climates. Healthy homemade soups are better because they don’t have the additives (MSG, preservatives, etc.) that are often found in canned varieties. And homemade soup doesn’t have to take a lot of time and effort to make.

If you have time, consider making your own broths (also known as stocks); they’ll give your soup much more flavor than just plain water and are generally healthier than store-bought broths or stocks. See Eating Alive II for recipes for Vegetable Stock and Chicken (or Turkey) Stock.

Broths can be made in advance and frozen for later use. Freeze in 2-cup (500 ml) portions to defrost as needed, or freeze in ice cube trays, then store the cubes in plastic freezer bags to use for stir-frying or sautéing. Warm chicken or vegetable broth also makes a great beverage.