Ben Soup App Recipe

In a large heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat until foaming.

Add the chopped onion, diced carrots, and diced celery. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

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

Sprinkle the all-purpose flour over the vegetables and stir constantly for 1–2 minutes to form a light roux; this will thicken the soup.

Slowly pour in 1 cup of the stock while whisking to make a smooth paste, then gradually add the remaining 5 cups of stock, whisking to remove lumps.

Add the whole milk, heavy cream (if using), dried thyme, bay leaf, salt, and black pepper. Stir to combine.

Bring the mixture to a gentle simmer over medium-low heat. Reduce heat to low and simmer, uncovered, for 10 minutes to allow flavors to meld and the base to thicken slightly.

If using raw chicken pieces, add them to the simmering soup and cook until the chicken is cooked through and reaches 74°C (165°F), about 8–10 minutes depending on piece size. If using pre-cooked shredded chicken, add it in the last 4 minutes just to heat through.

Add the parboiled diced potatoes to the pot and simmer for 6–8 minutes until tender. (If potatoes are already fully cooked, add with the chicken to warm through.)

Stir in the frozen peas and optional frozen corn and simmer 2–3 minutes until heated through; frozen vegetables will quickly warm in the hot broth.

Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf.

Turn off the heat. Stir in the chopped fresh parsley, lemon juice, and grated Parmesan (if using). The lemon brightens the soup and the Parmesan adds savory depth.

Ladle the soup into bowls and finish with cracked black pepper to taste and an extra sprinkle of parsley or Parmesan if desired.

Serve warm with crusty bread or crackers. Leftovers will keep refrigerated in an airtight container for up to 3 days; reheat gently on the stove, adding a splash of stock or milk if the soup has thickened.