This is meant to be a basic recipe. If you like to add other veggies, you can. Because the soup cooks for so long, the onions impart an almost roasted flavor and preclude the need for salt, though I like to add some kosher salt and white pepper after it’s finished cooking. You can also add fresh parsley after it’s cooked, if desired. Chicken soup freezes beautifully.

The beet gives the soup gorgeous color. Don’t worry if your soup turns slightly red in the beginning. That will disappear. It doesn’t add beet flavor, either.