Jul 14 2026
Restaurants›Chai Bar›Soup Of The Day Recipe

Soup Of The Day Recipe

Inspired by Chai Bar
Time45m
Serves4

Make Soup Of The Day Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soup Base

Vegetables & Add-ins

Finishing

Method

Soup Base

  1. 1

    Sweat aromatics

    In a large heavy-bottomed pot over medium heat, melt the butter. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

  2. 2

    Make a roux

    Sprinkle the flour over the softened vegetables and stir to combine. Cook, stirring constantly, for 1–2 minutes to eliminate the raw flour taste but do not allow it to brown.

  3. 3

    Add stock and herbs

    Slowly pour in the chicken or vegetable stock while stirring to prevent lumps. Add the bay leaf and thyme. Increase heat to bring the mixture to a gentle simmer.

  4. 4

    Season

    Season with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust later as needed.

Vegetables & Add-ins

  1. 5

    Simmer potatoes

    Add the diced potatoes to the simmering broth. Reduce heat to maintain a gentle simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

  2. 6

    Add peas, corn, and chicken

    Add the peas, corn, and shredded cooked chicken (if using) to the pot. Continue to simmer for 3–5 minutes to heat through and allow the flavors to meld.

Finishing

  1. 7

    Finish and enrich

    Lower the heat to low. Stir in the heavy cream or half-and-half and chopped parsley. Heat gently—do not boil—until warmed through, about 2–3 minutes. If desired, stir in 1 teaspoon lemon juice to brighten the flavors.

  2. 8

    Adjust seasoning and serve

    Remove and discard the bay leaf and thyme stems. Taste and adjust seasoning with additional salt and pepper to taste. Ladle the soup into bowls and garnish with extra parsley. Serve hot.

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