Bowl Of Soup Recipe

Warm the pot

Place a large pot (4–5 quart) over medium heat. Add the olive oil and butter and warm until butter melts and foams, about 1 minute.

Pour in the broth and water and bring to a gentle simmer. Keep the pot uncovered while you prepare the vegetables.

Add the diced onion, carrots, and celery to the pot. Stir to coat in the fat and cook 6–8 minutes, stirring occasionally, until the onion becomes translucent and the carrots begin to soften.

Add the minced garlic and grated ginger; cook 30–45 seconds until fragrant, careful not to brown the garlic.

Add the bay leaf and dried thyme. Season with half of the salt and half of the pepper. Stir to combine.

If using dried pasta or rice: bring the simmering broth with vegetables to a gentle boil, add the pasta or rice, reduce heat to maintain a simmer, and cook according to package directions (for small pasta shapes 7–10 minutes; for white rice 15–18 minutes) until tender.

If using canned beans: add them in the last 5 minutes of cooking to heat through but avoid breaking them up.

If adding cooked shredded chicken: add it in the final 3–5 minutes of cooking to warm through. For poached or raw chicken pieces, ensure they are cooked fully to an internal temperature of 165°F (74°C) before serving.

Taste the soup and add the remaining salt and pepper as needed. Remove and discard the bay leaf.

Stir in the chopped fresh parsley, lemon juice (if using), and red pepper flakes to taste. Let the soup rest off heat for 2 minutes so flavors meld.

Ladle the soup into bowls and serve hot. Offer additional parsley, lemon wedges, or grated Parmesan at the table if desired.