I love soup and should make it more often. It never takes as long as I think and I don't have the knack of cooking in small quantities so we always end up with an enormous amount, which keeps very well in the fridge for a few days and also freezes well.
Chicken and vegetable broth - a very filling one and this makes a lot.
Either use a small whole chicken or pieces. The chicken is here mostly to add flavour and body to the stock. The flesh will be lovely and moist and can be used for something else, like putting in a pie or sandwiches or a salad, but you can add a bit to the soup - if using a whole chicken, all the little bits from the back and wings are good here.
I have a huge Le Creuset casserole I've had for decades. It's good for this kind of thing. I put the whole chicken in it, pour over some cold water - at least a litre - add some vegetables and grain/pulses (see below), maybe a bayleaf or two, add a bit more water if necessary so the pulses and grains are covered, bring to the boil, reduce to a simmer, cover, leave until all is cooked - at least an hour. Remove chicken to a plate, scraping off the bits of veg etc which are stuck to it and returning to soup. Taste the soup and season with salt and pepper (I find soup needs generous seasoning). I don't add salt earlier in case it stops the pulses softening up.
When you're happy with the seasoning, remove a few ladlefuls of soup to a separate bowl and blitz with a stick blender. Return that to the main pan and stir through. (This step isn't essential but I usually do it because my husband much prefers the texture of a broth-like soup done this way rather than with lots of bits floating in a thin broth.)
Remove skin from chicken and take the flesh off the bones. Put some bits, chopped smallish if necessary, into the bottom of the soup bowls. (Get the rest of the flesh into the fridge in a covered container as soon as it's cool.) Reheat the soup if necessary, stir in some chopped parsley and ladle into bowls. Good bread is great with it but this is hearty enough that it will fill you up without. I also like a bit of cheese with soup sometimes.
Vegetables and grains/pulses to use:
At least 2 leeks (dark green bits as well as white), 2 carrots, a good big chunk of swede, 3 or 4 stalks of celery, as many parsley stalks as you have (if you have any), all sliced or chopped - you could add more veg if you like and can fit them in the pan
Some sort of brassica if you have any to hand - cabbage, greens, kale, broccoli or cauliflower stalks/leaves, maybe the florets too, all chopped into bitesize bits or shredded
Potato - optional, this is already very thick and carby from the barley, but if you do add don't bother peeling, just chop
Barley - maybe 50g? (It expands a lot on cooking)
Split red lentils or split peas - maybe about 100g? (ditto)
Parsley leaves, finely chopped, to add at the end so you retain the lovely fresh green colour
If using smaller pieces of chicken, the cooking time would be a lot less so start the rest of the soup off and add the chicken after maybe 20-30 minutes and give it half an hour more.
A quicker broth could be made using tinned beans, e.g. butter beans, leftover rice or potatoes instead of barley, leftover bits of chicken if you have any (if no chicken, you'll need more seasoning).