Imperfectly Delicious: The Beauty of Homemade Soup and Messy Kitchens

There’s something about making soup that feels like home—like warmth, comfort, and the kind of nourishment that goes beyond the bowl. It doesn’t have to be perfect. In fact, it shouldn’t be. The best soups are made in kitchens where spoons clatter, steam fogs the windows, and the counters are dusted with herbs and a few stray vegetable peels.

And if there’s one soup that embodies this cozy, everyday magic, it’s chicken soup. It’s not fancy, yet it’s exactly what we crave when we need comfort. A pot simmering on the stove, filling the house with its rich aroma, speaks of care—whether for ourselves or someone we love. It reminds us that life isn’t about perfection, but presence.

As I poured the soup into the bowl, there was laughter echoing from the kitchen, and I could barely focus on the task at hand. I thought about cleaning the rim of the bowl, but then I stopped myself. In that moment, I realized the mess was a perfect reflection of everything—the comforting warmth of the soup, the laughter filling the air, and the quiet satisfaction I felt. It was a beautiful chaos, messy yet meaningful, and in that imperfection, I found contentment.

So don’t worry if your soup isn’t photo-worthy, if your recipe isn’t precise, or if your kitchen looks like a storm rolled through. That’s the beauty of it. Every spill, every stir, every taste is part of the story. And that story? It’s delicious.

White Bean Chicken Soup (serves 6) (Adapted from The Modern Proper)

Ingredients

  • 1 tablespoons extra-virgin olive oil

  • 2 cups of mirepoix (I used precut for convenience)

  • 2 bay leaves

  • 1/2 teaspoon red pepper flakes

  • 1 1/2 tablespoons minced garlic

  • 8 cups chicken stock (I love to use bone broth, if able)

  • 2 (14-ounce) cans Great Northern beans, drained and rinsed

  • 3 cups shredded poached chicken (rotisserie chicken works too)

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 2 tablespoons finely chopped fresh dill, plus extra for garnish (don’t skip this step— it gives the soup a beautifully bright layer of flavor)

  • 1 bunch kale with stems removed and roughly chopped (chard or spinach works well too)

  • 1 1/2 tablespoons fresh lemon juice

  • Parmesan cheese, for serving

Steps

  1. In a heavy bottom pot over medium heat, heat the olive oil. when the oil is shimmering, add the mirepoix. red pepper flakes, and bay leaf, stirring occasionally, until the vegetables are tender (4-5 minutes). Add the garlic and stir for 1 more minute.

  2. Add the chicken broth, beans, chicken, salt, pepper, and the dill. Bring soup to a boil then reduce heat to medium low. Simmer, stirring occasionally, for about 15 minutes. Add the kale and lemon juice, simmering for another 10 minutes, or until the vegetables are tender and the flavors have melded.

  3. Serve and garnish with dill and cheese. Enjoy!