Soup Recipe

Prepare and measure all ingredients: dice the onion, carrots, celery, potatoes (if using) and tomatoes; mince garlic; shred cooked chicken if using; measure broth and seasonings.

Warm the pot

Place a large heavy-bottomed pot or Dutch oven over medium heat. Add olive oil and butter and heat until butter melts and begins to shimmer.

Add diced onion, carrots and celery. Sauté, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds more until fragrant, being careful not to burn.

Add the diced potato (if using) and tomatoes to the pot and stir to combine with the aromatics for 1–2 minutes.

Pour in the vegetable or chicken broth and 1 cup water. Scrape any browned bits from the bottom of the pot. Add the bay leaf, dried thyme, and dried oregano.

Bring the liquid to a gentle boil over medium-high heat, then reduce heat to maintain a simmer.

Stir in the uncooked pasta or rice. Simmer, uncovered, according to the grain package time (pasta ~8–12 minutes, rice ~15–18 minutes) until tender. Stir occasionally to prevent sticking.

About 3 minutes before the grains are done, add the cooked shredded chicken (or cooked beans) so they heat through without overcooking.

Remove the bay leaf. Taste the soup and add kosher salt, freshly ground black pepper, and red pepper flakes (if using) to your preference. If the soup tastes flat, add the fresh lemon juice to brighten flavors.

Stir in chopped fresh parsley and remove from heat. If desired, ladle into bowls and sprinkle with grated Parmesan cheese.

Ladle the soup into bowls and serve hot with crusty bread. Leftovers: cool to room temperature, refrigerate in a covered container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of water or broth if thickened.