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With another Syracuse winter approaching, students are looking for ways to stay out of the cold, like with a warm bowl of soup.
Whether it’s classic chicken noodle or hearty tomato and basil served with gooey grilled cheese for dipping, soup is a simple dish for students to make and share with friends.
The Daily Orange sent out a survey asking Syracuse University students what their favorite fall/winter soups are. Based on the responses, below are recipes for easy-to-make soups:
Chicken noodle recipe (serves seven people)
1.5 medium yellow onions
4 garlic cloves
5 carrots
2.5 ribs celery
2 chicken breasts
10 cups chicken broth
8 ounces egg noodles
3 tablespoons butter
Dice the onions, carrots, celery and garlic. Saute the chopped vegetables and garlic with butter in a medium-sized saucepan for about 5 to 10 minutes, until they become translucent. In a large pot, bring the chicken broth, vegetables and garlic to a boil. Prep the chicken by washing in cold water, then add the chicken to the broth. Cover the pot and reduce the heat to a simmer. Cook the chicken for 30 minutes. Once the chicken is cooked, remove it from the pot and pull apart the meat with two forks. After the chicken is shredded, return it to the pot. In a separate pot, cook the egg noodles, drain and add to the soup. Reduce heat to low and continue to cook for an hour.
Chicken noodle is a classic winter soup. This recipe calls for yellow onions, garlic cloves, carrots and celery. Joe Zhao | Senior Staff Photographer
Tomato basil with grilled cheese (serves seven people)
4 tablespoons unsalted butter
2 yellow onions
3 garlic cloves
2 28-ounce cans crushed tomatoes
2 cups chicken stock (can substitute with a vegetable stock for vegetarians)
Fresh basil
1 tablespoon sugar
⅓ cup heavy cream
Parmesan cheese (optional)
Dice the onions and garlic. Then, saute the garlic and onion in a medium-sized saucepan with butter for about 5 to 10 minutes until brown. In a large pot, bring the crushed tomatoes to a boil with the chicken stock, sugar, basil, heavy cream and sauteed onions. Once boiling, reduce to a simmer. Using an immersion blender, blend the soup until it reaches an ideal consistency. Let the soup simmer for at least 30 minutes or keep the pot on low until ready to serve. Top the soup with basil and parmesan cheese and serve a grilled cheese sandwich on the side.
Tomato soup pairs well with grilled cheese for a soothing winter meal. Add basil and parmesan for garnish and taste. Joe Zhao | Senior Staff Photographer
Potato and leek soup (serves seven people)
3 tablespoons unsalted butter
4 large leeks
3 cloves garlic
2 pounds potatoes
7 cups chicken broth
1 cup heavy cream
Wash and peel the potatoes. Dice the potatoes and add them to the pot of boiling chicken broth for 15 minutes. Next, wash the leeks and thinly chop them. Mince the garlic and add it to a saute pan with butter and the leeks. Saute for about 5 to 10 minutes until translucent. Add the sauteed leeks to the potatoes and broth, and let boil for 20 minutes or until the potatoes are soft and can be pierced with a fork. Next, use an immersion blender to blend the soup until it reaches a thin consistency. Reduce the heat to low and let the soup simmer for 20 more minutes, stirring occasionally.
This recipe for potato and leek soup serves seven people. It includes garlic, leeks, potatoes and chicken broth. Joe Zhao | Senior Staff Photographer
Editor’s recommendation:
Pho is the perfect way to warm up in the snowy Syracuse weather. When you walk into New Century Vietnamese Restaurant, you’re greeted by the fresh smell of classic Vietnamese dishes. Topped with fresh ingredients like bean sprouts and cilantro, 16 on the menu, the rare steak and brisket pho, is a must-try for anyone who wants a taste of Vietnamese culture. The shrimp and pork spring rolls are the perfect complement to the traditional soup dish. There’s no better way to end the school week than with pho.
Published on November 13, 2025 at 1:18 am