Arrange the ingredients in the workspace in the order in which they will be used, and cooking will be more controlled. 2- Make a double batch. Whenever possible, make a double batch of soup. 3- Stock some stock. Keep a few cans of chicken and beef broth handy.
Most commercial brands are excellent.
When there is extra time, prepare homemade stock. 4- Use the cleanup of one meal to save time on the next. Whenever there are leftovers , consider how they will be used before storing them in the refrigerator. Pick the chicken or the turkey carcass, tearing the meat into bite-size chunks for soup or a salad the next day. Cut the beef or ham into strips or chunks for tomorrow's stir-fry or stew recipe.