Homemade Soup Of The Day Recipe

Prepare vegetables and protein

Peel and finely dice the onion. Peel and slice the carrots into 1/4-inch rounds. Trim and slice the celery. Mince the garlic. Peel and dice the potato into 1/2-inch cubes. Pat the chicken dry and cut into 1/2-inch pieces.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil. When shimmering, add the diced onion, carrots, and celery. Cook, stirring every few minutes, until the onion is translucent and vegetables begin to soften, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly so it does not brown.

Push vegetables to the side and add the diced chicken to the center of the pot. Season chicken with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken pieces are lightly browned on the outside, about 3–4 minutes. Stir cooked chicken together with the vegetables.

Add the diced potato, dried oregano, fresh thyme, bay leaf, chicken stock, and water to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.

Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover partially with a lid, and simmer until the potatoes and carrots are tender and chicken is cooked through, about 12–15 minutes.

Check seasoning during simmer: add 1 teaspoon kosher salt (or adjust) and 1/2 teaspoon black pepper if needed. Remove and discard the bay leaf.

Stir in the drained cannellini beans and frozen peas. Simmer uncovered for 3–4 minutes more until peas are heated through and beans are warmed.

Taste and adjust seasoning: add more salt or pepper as needed. Stir in the lemon juice and chopped parsley to brighten flavors.

If you prefer a slightly thicker soup, remove 1 cup of the soup solids and liquid, mash or purée them in a bowl or blender, then return to the pot and stir to thicken. Alternatively, stir in grated Parmesan for a richer finish.

Ladle soup into bowls. Garnish with an extra sprinkle of chopped parsley and grated Parmesan if using. Serve with crusty bread or crackers.

Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over low heat, adding a splash of water or stock if the soup has thickened.