Soup Cup / Bowl Recipe

Dice and shred

Finely dice the onion, small-dice the carrot and celery, mince the garlic, and slice the mushrooms if using. Shred or chop the cooked chicken into small, bite-sized pieces. If using rice or pasta, ensure it is cooked and drained.

In a medium saucepan set over medium heat, add the butter and olive oil until the butter melts and foams. Add the diced onion, carrot and celery (mirepoix) and sauté for 5–6 minutes until softened and translucent.

Add the sliced mushrooms and cook 2–3 minutes until they release moisture and begin to brown. Stir in the minced garlic and cook 30 seconds until fragrant.

Sprinkle the all-purpose flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux.

Slowly whisk in the chicken stock and water in a steady stream to prevent lumps. Increase heat to bring the pot to a gentle simmer while whisking to integrate the roux.

Add the bay leaf, dried thyme, salt and pepper. Reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld and vegetables to become tender.

Stir in the heavy cream and warm through for 1–2 minutes without boiling. Taste and adjust seasoning with additional salt and pepper if needed.

Add the shredded chicken and cooked rice or pasta, stir until evenly distributed and heated through (about 2–3 minutes). Remove and discard the bay leaf.

Stir in the fresh parsley and lemon juice to brighten the soup.

Ladle approximately 1 cup into a soup cup or 1.5–2 cups into a bowl per serving. Garnish each with sliced chives and a light sprinkle of grated Parmesan if desired.

Serve hot with crusty bread or crackers on the side.