Soup Of The Week Recipe

In a large soup pot or Dutch oven, combine 6 cups broth and 1 cup water. Add the bay leaf, thyme sprigs, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer over medium heat while you prepare the vegetables.

Sweat the aromatics

Heat 2 tbs butter or olive oil in a skillet or in the soup pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes.

Add the minced garlic and diced potato (if using). Cook for another 1–2 minutes until fragrant, taking care not to brown the garlic.

Transfer the softened vegetables into the simmering broth. Increase heat slightly to return to a gentle simmer.

Simmer the soup until the carrots and potato are tender, about 12–15 minutes. Taste broth and adjust salt and pepper if needed.

Stir in the shredded cooked chicken or cooked cannellini beans and simmer for 3–5 minutes to heat through and allow flavors to meld.

Add the frozen peas and corn kernels and cook for an additional 2–3 minutes until heated through. If using leftover cold shredded chicken, ensure it reaches 165°F (74°C).

Remove and discard the bay leaf and thyme stems. Stir in 1 tbs lemon juice and 1/4 cup heavy cream or half-and-half if using. Add 1/4 tsp red pepper flakes if you want a touch of heat.

Stir in the chopped fresh parsley and taste; adjust seasoning with additional salt, pepper, or lemon juice to brighten the flavors.

Ladle soup into bowls and garnish each serving with chopped chives or extra parsley. Serve hot with crusty bread or crackers.