Special Soup Recipe

Combine liquids

In a large soup pot or Dutch oven, pour in 8 cups chicken broth and 1 cup water. If using, add 1 tablespoon dry white wine. Place pot over medium heat and bring just to a gentle simmer while you prepare the aromatics.

Heat 2 tablespoons butter and 1 tablespoon olive oil in a separate skillet or directly in the soup pot over medium heat until butter melts and begins to foam.

Add the diced onion, carrots, and celery (about 1 cup each). Sauté, stirring occasionally, until the onions are translucent and vegetables begin to soften, about 6–8 minutes.

Stir in the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

If you used a skillet, transfer the sautéed vegetables and any juices into the simmering broth pot now.

Add the diced potato (1 cup) to the simmering broth with the sautéed aromatics. Add the bay leaf, 1 tsp dried thyme, 1 tsp dried oregano, 1.5 tsp kosher salt, and 3/4 tsp black pepper. Stir to combine.

Bring the soup to a gentle simmer and cook uncovered until the potato is tender when pierced with a fork, about 12–15 minutes.

Stir in the 1 cup frozen peas, 1 cup corn kernels, and 1 cup drained white beans. Continue simmering 4–5 minutes until vegetables are heated through.

Add the chopped baby spinach (2 cups) and simmer 1–2 minutes more until wilted.

If using shredded chicken or diced ham (2 cups), add it now and heat through for 3–4 minutes so the protein warms and the flavors meld. If not using, skip this step.

Taste the soup and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaf.

Stir in 1 tablespoon fresh lemon juice to brighten flavors.

Ladle the soup into bowls and garnish each serving with about 1 tablespoon grated Parmesan and a sprinkle of chopped fresh parsley. Serve hot.