Special Soup Of The Day Recipe

Combine liquids

In a large Dutch oven or soup pot, pour in 6 cups chicken stock and 1 cup water, then add 1/2 cup dry white wine if using. Add 2 bay leaves. Place over medium-high heat and bring the mixture to a gentle simmer.

Once simmering, reduce heat to medium-low to maintain a gentle simmer while you prepare the sautéed aromatics.

Sweat the vegetables

In a large skillet or the same pot if you prefer, heat 2 tbs unsalted butter and 1 tbs olive oil over medium heat until butter is melted and foamy. Add 1 cup finely diced yellow onion, 1 cup diced carrot, and 1 cup diced celery. Cook, stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes.

Add garlic and herbs

Stir in 3 tsp minced garlic and 1 tbs fresh thyme (or 1 tsp dried). Cook for 30–45 seconds until fragrant. Season with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.

Transfer the softened aromatics into the simmering broth. If you used a separate skillet, scrape any browned bits into the pot for extra flavor.

Cook potatoes and simmer

Add 2 cups halved/quartered baby potatoes to the simmering broth with aromatics. Increase heat slightly to return to a gentle boil, then reduce heat and simmer until potatoes are about three-quarters tender, about 10–12 minutes (depending on size).

Add remaining vegetables

Add 1 cup diced zucchini and 0.75 cups frozen peas to the pot. Stir in 1 cup drained and rinsed cannellini beans. Continue to simmer 4–6 minutes more until zucchini is tender and peas are heated through.

Add shredded chicken

Stir in 2 cups cooked shredded chicken and simmer 2–3 minutes until chicken is warmed through. If using a parmesan rind, add it now to infuse a deeper savory flavor and simmer with the soup.

Finish soup

Remove the pot from heat. If you added a parmesan rind, fish it out and discard. Stir in 1 tbs fresh lemon juice and 0.5 cups heavy cream if you want a creamier texture. Taste and adjust seasoning with additional salt and pepper as needed.

Garnish and serve

Ladle soup into bowls, garnish with 2 tbs chopped chives or parsley, and serve hot. Offer grated Parmesan at the table if desired.