Soup Recipe

Prep

Dice the onion, peel and dice the carrots and potato, and mince the garlic. Measure out broth and seasonings so everything is ready.

Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.

Add the diced onion, carrot, and celery to the pot. Sauté, stirring occasionally, until the onion is translucent and the vegetables are beginning to soften, about 6–8 minutes.

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

Stir in the dried thyme, black pepper, and the bay leaf, coating the vegetables for about 30 seconds.

Pour in 8 cups of broth and 1 cup of water and raise heat to bring the mixture to a gentle boil.

Once the broth is boiling, add the diced potato and canned diced tomatoes (including their juices). Reduce heat to a simmer.

Simmer, partially covered, for 12–15 minutes or until the potato is tender when pierced with a fork.

If using shredded chicken, add it to the pot in the last 5 minutes of simmering just to heat through. If using frozen peas, add them during the last 3 minutes of simmering so they stay bright and tender.

Taste the soup and add salt as needed (start with the 1 teaspoon called for, then adjust). If using only low-sodium broth and you prefer more seasoning, add up to another 1/2 tsp salt.

Remove and discard the bay leaf. Stir in fresh chopped parsley and 1 tablespoon lemon juice if using, to brighten the flavor.

If you prefer a thicker soup, use an immersion blender and pulse briefly (1–2 short bursts) to break down some vegetables but retain texture. Alternatively, transfer 2 cups of soup to a blender, puree until smooth, and return to the pot.

Ladle the soup into bowls and finish with a pinch of red pepper flakes for heat if desired. Serve hot.