Soup Recipe

Prepare vegetables and protein

Wash, peel and dice the carrots, celery, potato and onion. Slice mushrooms if using. Cut chicken into ~1/2-inch pieces if using. Mince the garlic and pick leaves off thyme sprigs.

Sauté aromatics

Heat 2 tbs olive oil in a large heavy pot over medium heat. Add diced onion and a pinch of salt and cook, stirring occasionally, until translucent, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add vegetables and brown lightly

Add diced carrots, celery and potato to the pot. Cook, stirring occasionally, 4–6 minutes until vegetables begin to soften. If using mushrooms, add them now and cook 3–4 minutes until they release liquid.

Cook the chicken (if using)

Push vegetables to the side and add the chicken pieces. Cook undisturbed 1–2 minutes to get a slight sear, then stir together with the vegetables until the chicken is nearly cooked through, about 3–4 minutes total.

Simmer

Pour in 8 cups of chicken or vegetable stock, scraping any browned bits from the bottom of the pot. Add the bay leaf and thyme sprigs (or dried thyme), bring to a gentle boil, then reduce heat to a simmer. Cook uncovered 15–20 minutes until vegetables are tender and chicken is cooked through.

Finish and adjust seasoning

Add corn and frozen peas in the final 3–4 minutes of simmering to heat through. Remove and discard the bay leaf and thyme stems. Taste and add salt and freshly ground black pepper as needed (start with the 1 tsp salt listed and adjust to taste). Stir in chopped fresh parsley just before serving.

Variations (daily changes)

To vary the soup daily: swap chicken for white beans or lentils for a vegetarian day; use sweet potato instead of potato; add a can of diced tomatoes for a slightly acidic base; finish with a splash (1–2 tbs) of cream for a richer bowl; add chopped leafy greens (spinach or kale) in the last 2 minutes of cooking.

Preheat the oven to 350°F (175°C). Cut each roll in half if desired. In a small bowl, mix softened butter, garlic powder and grated Parmesan until combined.

Spread about 1/2 tablespoon of the garlic butter on the cut side of each roll. Place rolls cut side up on a baking sheet and bake 6–8 minutes until warmed through and slightly golden. For a crisp top, finish 1–2 minutes under the broiler, watching carefully.

Serve each bowl of soup with one warm baci roll on the side. Optionally brush the roll with any leftover garlic butter and sprinkle extra parsley or grated Parmesan.