Soup Of The Day Recipe

Heat and infuse

Combine the chicken (or vegetable) broth and 1 cup water in a large soup pot. Add the bay leaf and thyme sprigs. Bring to a gentle simmer over medium heat while you prepare the aromatics.

In a separate large saucepan or in the same pot if large enough, heat the olive oil and butter over medium heat until the butter melts and foam subsides. Add the diced onion, carrot, and celery. Sauté, stirring occasionally, for 6–8 minutes until the vegetables are softened and the onion is translucent.

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

Carefully transfer the softened aromatic vegetables into the simmering broth. Stir to combine.

Add the diced potato and canned diced tomatoes to the pot. Increase heat slightly to maintain a gentle simmer. Cook for 8–10 minutes, until the potato is just tender when pierced with a fork.

Add the diced zucchini and frozen peas. Continue simmering for 4–5 minutes until the zucchini is tender and the peas are heated through.

If using cooked shredded chicken, add it now to warm through (about 2–3 minutes).

Remove and discard the bay leaf and thyme sprigs. Stir in the dried oregano, salt, and black pepper. Taste and adjust seasoning as needed.

Stir in the chopped parsley, lemon juice, and grated Parmesan if using. Simmer for 1 minute more to meld flavors.

Ladle soup into cups (about 1 1/2 cups per cup serving) or bowls. Sprinkle with a pinch of chili flakes if desired and extra parsley or Parmesan at the table. Serve with crusty bread or crackers.