This is the soup I make when I really need soup. When I’m sick or just sick of cooking. It skips fussy searing for soothing simmering instead.

And don’t skimp on the toppings. Thinly sliced white onion, crunchy crushed Fritos, and fatty sour cream and avocado are what transform this soup into a party. Also try: Amu’s Gingery Chicken Soup With Lentils & Potatoes.

Want to make it your own? Here are my tips for lazy, cozy soup:

Make a broth with roughly chunked aromatics (use what you got—skin-on onions, flaccid carrots, wilty celery) and chicken legs, which are loaded with bones and connective tissue for deep flavor without searing or roasting.

After a couple episodes of Crime Junkie, drain the broth and return it to the pot. If you’re done for the day, stick it in the fridge and reheat in a day or two.

Or turn on another podcast and keep going. To the hot broth, add whatever you’re feeling. Yukon golds instead of sweet potatoes? Kale instead of cabbage?

Let that simmer while you pick the meat off the bone. At this point you can portion it into deli containers and freeze for a rainy day.

Before digging in, add sizzled spices, chopped tender herbs, or lemon juice or vinegar for some pep in your step.

And have fun with toppings. Think creamy yogurt or sour cream, crunchy crackers or chips, and fresh chiles or herbs. You can make chicken soup with whatever you’ve got—no need to leave the house or even put on pants.