Soup Recipe

Prepare vegetables

Peel and finely dice the onion. Peel and slice the carrots into 1/4-inch rounds. Trim and dice the celery. Mince the garlic. Chop the parsley and set aside half for garnish.

In a large heavy-bottomed pot over medium heat, add olive oil and butter. When butter melts and begins to foam, add the diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Stir the flour into the softened vegetables and cook 1 minute to remove the raw flour taste, stirring constantly to form a light roux.

Slowly pour in 1 cup of the stock while whisking to dissolve any lumps, then add the remaining 5 cups of stock and 1 cup water. Add the bay leaf and dried thyme.

Bring the soup to a gentle boil, then reduce heat to a simmer. Cover partially and simmer for 15–20 minutes, until the carrots are tender.

If using dried pasta or rice, add it to the simmering soup at this point and cook according to package instructions (usually 8–12 minutes for small pasta, 15–20 minutes for rice) until tender. If using pre-cooked chicken, add it in the last 5 minutes of cooking just to heat through.

Remove the bay leaf. Taste the soup and season with salt, pepper, and additional thyme if desired. Stir in lemon juice and grated Parmesan to brighten flavor. Add chopped parsley and reserve some for garnish.

Ladle soup into bowls, garnish with remaining parsley and an extra sprinkle of Parmesan. Serve hot.