In a large pot or Dutch oven over medium heat, combine chicken broth and water. Add bay leaf and fresh thyme tied or sprig. Bring to a gentle simmer while you prepare vegetables.

Season the simmering broth with 1 tsp kosher salt and 1 tsp black pepper. Keep at a low simmer; do not boil vigorously.

Aromatics & Vegetables

Sweat aromatics

In a separate large sauté pan, heat 2 tbs butter and 1 tbs olive oil over medium heat until shimmering. Add the diced onion, carrots and celery. Cook, stirring occasionally, until the onion is translucent and carrots begin to soften, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds more until fragrant, taking care not to brown the garlic.

Add the diced potato to the pan and stir to coat with the oil/butter. Cook 2–3 minutes to slightly brown the potato edges.

Transfer the sautéed vegetables to the simmering broth. Stir to combine and continue simmering gently until the potatoes and carrots are tender, about 12–15 minutes.

Five minutes before the end of the simmer, add the frozen peas so they heat through without losing color and texture.

Proteins & Optional Add-ins

Add protein or noodles

If using shredded cooked chicken (or chickpeas), add it to the pot when the vegetables are nearly tender so it warms through, about 3–5 minutes. If using egg noodles, add them now and cook according to package instructions (usually 6–8 minutes) until al dente. Adjust liquid level with an extra 1/2 cup water or broth if adding noodles so the final soup isn’t too thick.

Finishing & Garnish

Remove and discard the bay leaf and thyme sprig. Stir in 1 tablespoon fresh lemon juice and 2 tbs chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed.

For a richer, creamier finish, stir in 1/2 cup heavy cream off the heat, then rewarm gently for 1–2 minutes (do not boil after adding cream).

Ladle soup into bowls and garnish with extra parsley and a pinch of red pepper flakes if desired. Serve hot.