The Soup Spot Recipe

Prepare the base

In a large Dutch oven or heavy-bottomed pot, melt 2 tbs unsalted butter over medium heat. Add 2 tbs all-purpose flour and cook, stirring constantly, for 1–2 minutes until the mixture is fragrant and lightly golden (this creates a light roux).

Whisk in 8 cups chicken or vegetable stock and 2 cups water slowly to avoid lumps. Stir in 2 tbs tomato paste until fully incorporated. Bring the mixture to a gentle simmer.

Reduce heat to low and stir in 1 cup heavy cream. Keep at a low simmer while you prepare the rest of the soup; do not boil vigorously once cream has been added to prevent curdling.

Cook the aromatics

While the stock heats, heat 1 tbs olive oil in a large skillet over medium heat. Add 1 diced yellow onion, 2 diced celery stalks, and 2 diced carrots. Season with 1 tsp kosher salt and cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6–8 minutes.

Add 4 minced garlic cloves, 2 tbs fresh thyme (or 1 tsp dried), and 2 bay leaves to the vegetables. Cook for 1 minute until fragrant. Transfer the aromatics to the pot with the broth and base. Stir to combine.

Cook the chicken

Increase heat under the pot to bring the soup to a gentle simmer. Add 1 lb trimmed and cut chicken pieces to the simmering broth. Maintain a gentle simmer and cook until the chicken is cooked through (internal temperature 165°F / 74°C) and opaque, about 8–10 minutes depending on piece size.

After chicken is nearly done, add 1 cup drained cooked white beans and 1 cup frozen peas. Simmer for 2–3 minutes to heat through.

Finish & adjust

Remove the bay leaves. Taste the soup and season with additional kosher salt and freshly ground black pepper to taste (start with an additional 1/2 tsp salt and 1/4 tsp pepper if needed). Stir in 1 tbs fresh lemon juice to brighten flavors and 1 tbs grated Parmesan cheese if using.

If you prefer a thicker soup, simmer an additional 3–5 minutes to reduce slightly. For a thinner soup, add up to 1/2 cup water or stock.

Ladle into bowls, garnish each with chopped fresh parsley (about 1 tsp per bowl) and a light sprinkle of red pepper flakes if desired. Serve hot.